grilled tofu with rosemary and juniper berries.

Our dad is THE grill king.

charlie_bradfordHe is the owner (and co-builder) of a 14 foot long stainless steel grill, capable of roasting a whole pig on one side while a multitude of hamburgers and hot dogs sizzle on the other.

charlie_bradford_grillHe makes a beef tenderloin so juicy and succulent, the aroma alone is enough to make a grown man weep. He was commissioned to make it for our cousin’s rehearsal dinner, and the smell wafting from the grill caused a minor stampede and a small child was trampled.

[slight exaggeration]

Our family went to North Carolina for our dad’s birthday this year, and he decided to make this scrumptious, wonderful, amazing tenderloin (although the grill down there isn’t nearly as amazing as his 14 foot-er). Unfortunately … Dani and I weren’t eating meat. We were (justifiably) sad about it, but we knew there must be an answer. The solution? From Dani’s clever brain, it emerged: take the tenderloin rub and, instead of putting it on beef, put it on tofu. Pure genius.

To make Dani’s mouth-watering grilled tofu, you will need:

  • 1 package of firm tofu, cut into cubes
  • olive oil
  • several garlic cloves, chopped finely
  • juniper berries
  • fresh rosemary
  • kosher salt
  • tin foil and a grill

It’s really simple to make! Once your tofu is cut into cubes and dried (lay it out flat on paper towels and let sit for 10 minutes or so), lay the cubes onto a layer of tin foil, leaving enough foil to fold over and use as a cover when grilling. Brush the cubes with olive oil. Distribute the garlic evenly over the tofu cubes. Sprinkle with salt, fresh rosemary, and juniper berries. Fold the foil over and crimp all the edges. Put the entire foil package onto the grill for 15-20 minutes, checking occasionally. The end result?


It was fantastic. Try it – you’ll see! Happy Vegetarian Monday!


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