The Best of P&TY: Tofu Dippers
One of the best things about this vacation is that I don’t have to pack lunches! But you might. Here’s a delicious idea you can try out this week, whether you carry a lunchbox or not.
Originally published: September 21, 2011
I have goals for this school year.
I am determined to have Gigi complete her homework of reading aloud for 20 minutes each night, even though it pains me considerably. She’s a great reader, she just chooses biographies that are about three levels too advanced for her. I had to explain what both “slavery” and “horse liniments” were today. Now that’s homework.
I am committed to making sure that Gigi maintains her innocence despite her new vocabulary. I’m not faring too well. Today she was coming up with words that rhymed with “bock.” Try as I might to be mature, I could not keep a straight face when she got to the letter “C.” And the letter “F.” I know Pea Daddy is just proud she knows what a bock is. I sure don’t.
My loftiest goal, though, is to stay out of the PB&J rut when it comes to packing lunches. I’ve done pita pizzas. I’ve done tortilla roll-ups. I’ve done salad rolls with Almond Ginger dipping sauce that somehow spilled all over her lunchbox and now has Gigi’s teacher cursing my name. Or maybe just licking her fingers?
Tonight, I’m thinking outside of the box again. And putting on a tighter lid.
Because I’m packing Tofu Dippers.
Tofu Dippers
Serves 4
- 1 15 oz. block of tofu, drained and pressed
- 1/2 t. garlic powder
- 1/2 t. onion powder
- 2 T. vegan Worcestershire sauce
- 2 T. reduced sodium soy sauce
- 2 T. water
- 1 T. organic ketchup
- 1/4 t. dry mustard
- 1 t. lemon juice
- 1 t. liquid smoke (you can find this on your condiment aisle, next to the barbecue sauces)
- 1 T. brown sugar
Press tofu for as long as possible, either using this technique or a tofu press.
I like to let it press overnight to really get it nice and firm. (I will be mature, I will be mature.)
Slice tofu into slabs that are about 2×3 inches and about 1/3 of an inch thick.
In a large bowl, whisk together garlic and onion powders, Worcestershire sauce, soy sauce, water, ketchup, mustard, lemon juice, liquid smoke, and brown sugar.
Add tofu and gently stir to coat. I simply swirl the marinade around in the bowl to make sure all the slabs are coated.
Allow the tofu to marinate in the refrigerator for several hours or overnight. The longer you marinate, the more flavor the tofu will take on. And flavor is good.
I realize this all takes a little planning ahead, but I pretty much always have a block of tofu in the press or in marinade. It takes minutes and the payoff is totally worth it.
When you have marinated long enough to make you happy, preheat the broiler. Place the slabs of tofu on a baking sheet that has been spritzed with oil or cooking spray.
Place your baking sheet under the broiler. You want to make sure that your oven rack is set close enough to the heating element so that your tofu will be crisp, but not so close that it will burn. I find the second or third notch to work best.
Broil tofu for 5-6 minutes, then carefully remove the pan from the oven, flip the tofu, and place it back under the broiler for an additional 5-6 minutes.
I tell no lies, people. No one will be able to resist this.
This tofu is delightful, chewy, crispy and flavorful, wonderful on its own, but even better with a sauce for dipping.
Some dipping suggestions:
Nacho Mmmm Sauce (I’m noticing a trend here)
Organic ketchup, barbecue or teriyaki sauce
Gigi was so excited while I was packing this, she couldn’t wait.
Sure, it’s unconventional. Gigi lives for unconventional. It’s one of the many things I love about her, and also explains her choice of historical biographies at the age of six.
But this tofu is also darn delicious and darn nutritious. And it’s not a sandwich.
Bock you, PB&J.
*************
For more school lunch ideas, check out this post.
These look tasty
I need to acquire a tofu press!
My tofu press uped our tofu consumption quite a bit. It’s just so much easier!!
My girlfriend and her entire family just went vegan, and I think the kids are missing chicken nuggets. This may be a great solution for them, and a tasty/familiar way to introduce them to tofu! Thanks for the reminder!
I love that they can be handheld.
And when I read the title of this post quickly in my Reader, I thought it said Tofu Diapers. I was like, whoa, Sarah is really getting creative.
Tofu always scares me! I will have to try this though. It seems so simple!
this really is thinking outside the box! great idea!
I love my Tofu Express! Just gotta remember to allow time to do it! These look yummy!
I love tofu dippers and my husband will eat them too!
I love this idea – this whole school lunch series actually – it’s definitely something I want to implement when I have kids! I love that Gigi will happily eat this!
Thanks for the reminder! I really want to try making these!
~Emily~
Gigi is using the same approach to reading I did. By the time I hit 4th grade I was asking teachers for extensions on book reports because I was reading Sacagawea and it was almost 2000 pages. Everyone else read The Babysitters Club. I guess I just liked to show off.
Tofu dippers sound really good and I’m not usually a big tofu eater; however, I am a big fan of food that include dipping.
I remember reading this when you posted it before and every time I see it I think it says “Tofu Diapers” and I think it must be Lulu getting into trouble again (:
I love these! I made something similar for my daughter. She has a life-threatening nut allergy, so anything that stays away from the PB is great for her, and the other kids with allergies in the class!
I simply cannot believe Tofu can look this appetizing – might have to give it a whirl again.
I’ve made these a few times for myself and kids. We love ‘em with the Nacho Mmmmm Sauce. So tasty!
Delicious reminder about this recipe! Your Tofu X-press looks like it presses all nice and evenly. Mine is wonky and presses one side down really nicely and the other side not so much. Hope you are having a great time in Maui!
Those look yummy!!! Now you’ve got me thinking grand ideas about how I’m going to marinate/prep some blocks of tofu and tempeh for my lunches and snacks this week. Too ambitious for Monday morning…. But thanks for the idea jolt!
I’m glad to see so many other people use/love the tofu press. It sometimes seems like a silly unitasker, but it was a necessity after I managed, within one month, to break all the plates in our cabinet by using them to weigh down tofu. (And no, it wasn’t on one occasion – I just didn’t learn my lesson.)
I agree…it’s a great investment!
Neat idea! I think my eight year old daughter would love these. Where did you get the cute sectioned containers? Hard to find ones that don’t leak and are cute.
I honestly got those at a garage sale awhile ago! Tupperware from the 80s was the best!