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Gluten-Free smoked tofu with saffron salt

Updated on March 4, 2014

Smoked tofu with saffron salt

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Smoked tofu with saffron salt.

Smoking tofu makes it so delicious even meat eaters like it!
Smoking tofu makes it so delicious even meat eaters like it! | Source
I like to slice the tofu close to a 1/2 inch thickness.  A nice thick slab.
I like to slice the tofu close to a 1/2 inch thickness. A nice thick slab. | Source
Lay your tofu out on a clean tea towel to absorb moisture.
Lay your tofu out on a clean tea towel to absorb moisture. | Source
Lay another dry tea towel on top of the tofu.
Lay another dry tea towel on top of the tofu. | Source
I like to lay a heavy book or pan on top of the tofu to help wick the moisture out faster.
I like to lay a heavy book or pan on top of the tofu to help wick the moisture out faster. | Source
This is a grill type smoker.
This is a grill type smoker. | Source
I line the botton with aluminum foil for this round.
I line the botton with aluminum foil for this round. | Source
I made two different smoked tofu's. This was the applewood. It had a nice light, smokey flavor.
I made two different smoked tofu's. This was the applewood. It had a nice light, smokey flavor. | Source
I also made a bourbon-soaked wood version and this was my favorite. I plan to experiment with more wood flavors.
I also made a bourbon-soaked wood version and this was my favorite. I plan to experiment with more wood flavors. | Source
I forgot to lay down aluminum before I did this version but it turned out not to be an issue. It does make for an easier clean up if you use the foil, but it doesn't effect anything else.
I forgot to lay down aluminum before I did this version but it turned out not to be an issue. It does make for an easier clean up if you use the foil, but it doesn't effect anything else. | Source
You will want to oil the wire grill part of the smoker before you lay down the tofu. I just sprinkled the tofu with a little saffron salt. I also plan to try black and pink salt. You can use just plain table salt and it will also work great!
You will want to oil the wire grill part of the smoker before you lay down the tofu. I just sprinkled the tofu with a little saffron salt. I also plan to try black and pink salt. You can use just plain table salt and it will also work great! | Source
You are going to close the lid but leave in inch of space. You will close it completely after you can smell the wood smoke once it is on the grill.
You are going to close the lid but leave in inch of space. You will close it completely after you can smell the wood smoke once it is on the grill. | Source
I like to pre-heat the smoker to 400 degrees. I left the smoker open for about 5 minutes when I could just start to smell the wood.
I like to pre-heat the smoker to 400 degrees. I left the smoker open for about 5 minutes when I could just start to smell the wood. | Source
You have to play around with your grill but I have the settings down to keep it right around 400 degrees.
You have to play around with your grill but I have the settings down to keep it right around 400 degrees. | Source
Keeping the grill at a steady 400 degrees, I leave the tofu alone for 30 minutes. Turned the grill off and slide the top back so the smoke  releases outside and not in the house.
Keeping the grill at a steady 400 degrees, I leave the tofu alone for 30 minutes. Turned the grill off and slide the top back so the smoke releases outside and not in the house. | Source
My husband is pouring the beer so I better make this quick!
My husband is pouring the beer so I better make this quick! | Source
I served this with my swiss chard recipe, quinoa, and avocado. I also served the other batch with bourbon-baked beans and kale. I loved both versions with a side of barbecue sauce!
I served this with my swiss chard recipe, quinoa, and avocado. I also served the other batch with bourbon-baked beans and kale. I loved both versions with a side of barbecue sauce! | Source
My husband has perfected the perfect pour. You pour it straight down into the glass! Let's eat!
My husband has perfected the perfect pour. You pour it straight down into the glass! Let's eat! | Source
For this version of smoked tofu, I painted a layer of barbecue sauce on either side.
For this version of smoked tofu, I painted a layer of barbecue sauce on either side. | Source
This barbecued version came out more moist and less chewy. I like both versions, but my husband loves the barbecue version.
This barbecued version came out more moist and less chewy. I like both versions, but my husband loves the barbecue version. | Source
I served the barbecue sauce version with my swiss chard, barley and an avocado. The flavor profile was delicious together! This may be my new favorite too!!
I served the barbecue sauce version with my swiss chard, barley and an avocado. The flavor profile was delicious together! This may be my new favorite too!! | Source

Smoked tofu with saffron salt

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: Serves four to six people

Smoked tofu with saffron salt

  • 1 or 2 tubs Organic tofu, extra firm
  • 1 to 2 teaspoons saffron salt, or any salt you have on hand.
  • 1/2 cup smoked wood chips, I used applewood and Jack Daniel's Bourbon soaked chips

Smoked tofu with saffron salt

  1. Drain your tofu and slice it just shy of 1/2 inch thick. Lay it out on a tea towel and then cover it with another dry tea towel. Add some well distributed weight on top. I use a giant cookbook and then add one of my heavy cooking bowls.
  2. Start your grill and aim for a steady 400 degrees. My grill would not close if I were to leave the grill grates in place. So before I start the grill I remove the grill grates. The smoker fits just fine on top of the metal flanges that direct the gas and heat in the grill. You may need to experiment with your own grill. Also when you purchase your smoker it comes with a guide and recipe book to help you configure your grill.
  3. Line the bottom of the smoker with aluminum foil and add the half cup of your selected wood chips. Lay the drip tray over that. You may need to move the chips around to create a somewhat flat surface for the drip tray. You may want to line your drip tray with aluminum foil also.
  4. You will now want to pour a very small amount of oil on a napkin and run that over the wire rack that holds the food. This will keep the food from sticking even if you are using the barbecue sauce method.
  5. Take the drained tofu from the tea towels and lay it on wire racks. From this point you can add either your salt or barbecue sauce. If you are using salt you only need to salt one side. If you are using the barbecue sauce method you will need to paint both sides.
  6. Slide the top of the smoker lid on top of the smoker to just about 1 inch shy of closed. Place the smoker in the grill with the grill grates previously removed. You then close the lid to the grill and set a timer for 5 minutes.
  7. Return to your grill after the 5 minutes. You will need to check two things at this point. Did your grill go back to the 400 degree mark? If not you will have to make adjustments to the temperature. Then lift the grill lid and sniff. Can you smell the wood smoke? If so, carefully slide the smoker lid completely shut and close the grill lid. Set a timer for 30 minutes. If you can't smell smoke yet, be sure the grill is at the correct temperature and give it a few more minutes. Once everything is in place, smoke and temperature, don't wander too far from the grill. You want to make sure the temperature stays steady and you don't smell anything but a very slight, pleasant wood smoke aroma.
  8. Once the 30 minutes are done, turn off the grill, and very carefully slide the smoker lid back to release the smoke outside before you carry the smoker in. You can just leave it on the grill to cool and remove the food.
  9. Plate up your tofu with your other dinner ingredients and serve with a small warmed bowl of your favorite barbecue sauce. This recipe will change your mind about tofu forever.

Smoked tofu with saffron salt

I am sometimes asked where my ideas for recipes arrive from and this one in particular came to me on a recent trip to Paris with my daughter and husband. We were fortunate to have her with us on this trip and it will go down as one of the most amazing times of all our lives. In fact, I will someday have to write a blog about my daughter losing her losing her i-phone on the Metro. This one will leave you dumfounded.

My husband and I found an amazing restaurant in Paris. We have gone back many times over the years and are always welcomed back by Stephan, the maitre'd and restauranteur for "Le Potager". I highly recommend a reservation but if you don't have one Stephan will do his best to accomodate.

On out last vist before heading home we ordered a tofu with roasted vegetable dish. It was more than delicious. The local vegetables were roasted to perfection and the tofu had a rich smokey almost bacon flavor. I had to replicate this when I get home! I think finding the stove top or grill top smoker was just the tool my kitchen was missing. I hope you enjoy this new way to eat tofu that my husband and I both love. It's also amazing for fish!

If you are planning a trip to Paris make sure you dine at the Le Potager du Marais at 24 Rue Rambuteau, 75003 Paris, Tel: 01 57 40 98 57. Even if you are not a vegetarian it is a culinary delight!

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 2 years ago from Ohio

      I am so glad. I also have a chocolate pie made with tofu that even tofu haters love!

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 2 years ago from Ohio

      I am so glad to hear that. Keep visiting my site for future tofu recipes! My family loves tofu so I am always creating new ways to serve it.

    • profile image

      haydeanna 2 years ago

      My new favorite way to have tofu!!! in fact its the only I have been able to eat it not cooked in something.. Best recipe to date!!

    • VVanNess profile image

      Victoria Van Ness 3 years ago from Prescott Valley

      I'm not sure I've ever seen anyone cook tofu. This was very interesting.

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 3 years ago from Ohio

      It's worth it! I have used mine a ton!

    • VegMikeZ profile image

      Mike Peppers 3 years ago

      Looks like a smoker is going to be on my next kitchen tool list. Thank you so much for this recipe!

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 3 years ago from Ohio

      I made it again this weekend with cherrywood chips,yum!

    • profile image

      gwen 3 years ago

      cant wait to try this one!

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 3 years ago from Ohio

      Thank you. I hope you do. It is very satisfying and you can use different wood chips. Last night I tried cherry wood chips and they lent a nice fruity, smokey flavor.

    • violet-femme profile image

      violet-femme 3 years ago from Australia

      Fantastic! SO going to try this one day. I can buy smoked tofu at my local health food store, but I think there would be something quite satisfying about doing it myself.