I haven’t posted in a while, sadly. My husband had some pretty gnarly nose surgery and I also semi- remodeled my kitchen. Hopefully the worst is over with and I can get back to my boring life. Between my husband having some intense face breaking surgery and my kitchen being torn apart, I was thrilled when I finally could just calm down and cook a ‘real’ meal again. Real meaning something not frozen. (Even though Amy’s Tofu Scramble and Enchiladas are brain melting good). During my quiet time at the doctor’s office I read a few recipes from my most neglected cook book, Vegan Brunch. I found a recipe for Beer Battered Tofu and was instantly hooked and started making plans for side dishes. It all came together to be an awesome “welcome back to life ” meal.
For as long as I’ve been vegan I’ve hoped and wished for a perfect, tasteful marinade that bled all the way through my tofu and stayed there, instead of just soaking the outside and losing flavor. Last week, my dreams came true. This marinade is what you’re looking for. I drained my tofu, cut it into slabs and let it sit overnight smothered in the marinade with my finger’s crossed. I breaded it, lightly fried it, and placed it on a bun with some light coleslaw and my favorite BBQ sauce. The first bite was so good, Justin and I looked at each other with a big smile and damn near cried it was so flavorful. Finally, after over a year, the wait was over.