Let's get this meatless Thanksgiving started with a wildly popular appetizer!
This thread is dedicated to our core group of posters that have never posted a hunting pic or competed a thread on a live hunt...but have somehow achieved "pope & young" status. This TOFU's for YOU!
Ingredients:
4 blocks of extra firm tofu. I prefer organic.
One bottle of Allegro hickory smoke.
A knife.
A pan to to marinate the tofu in.
Recipe:
Slice tofu lengthwise into about 1/8" strips. I was so excited that I may have made some 1/4" inch and 1/32" strips.
Pour about 1/4 bottle of the Allegro into the pan. I used a cake pan with a locking lid.
Start laying down layers of tofu slices in the bottom. After each letter, gently use a BBQ brush (preferably one that hasn't been contaminated in the past with bloody meat) to dip in the pan and and brush each slice. Brush several times as it soaks up the liquid.
Put another layer directly on top of the first layer and repeat. Keep brushing each slice. Keep going until all layers are in the pan and generously brushed with allegro.
Pour the rest of the bottle over the top and brush/mop several times until all pieces look medium brown (not white).
Put the lid on the pan and put in the fridge for 3-4 hours.
Then it's time for the dehydrator! I suggest using the dehydrator sheets to prevent bad dripping.
I'll update later.
You will be wishing you had a smell-o-vision monitor. Better keep a napkin handy for the drool!
Stay tuned, my protein-loving friends!
This thread is dedicated to our core group of posters that have never posted a hunting pic or competed a thread on a live hunt...but have somehow achieved "pope & young" status. This TOFU's for YOU!
Ingredients:
4 blocks of extra firm tofu. I prefer organic.
One bottle of Allegro hickory smoke.
A knife.
A pan to to marinate the tofu in.
Recipe:
Slice tofu lengthwise into about 1/8" strips. I was so excited that I may have made some 1/4" inch and 1/32" strips.
Pour about 1/4 bottle of the Allegro into the pan. I used a cake pan with a locking lid.
Start laying down layers of tofu slices in the bottom. After each letter, gently use a BBQ brush (preferably one that hasn't been contaminated in the past with bloody meat) to dip in the pan and and brush each slice. Brush several times as it soaks up the liquid.
Put another layer directly on top of the first layer and repeat. Keep brushing each slice. Keep going until all layers are in the pan and generously brushed with allegro.
Pour the rest of the bottle over the top and brush/mop several times until all pieces look medium brown (not white).
Put the lid on the pan and put in the fridge for 3-4 hours.
Then it's time for the dehydrator! I suggest using the dehydrator sheets to prevent bad dripping.
I'll update later.
You will be wishing you had a smell-o-vision monitor. Better keep a napkin handy for the drool!
Stay tuned, my protein-loving friends!
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