Alder-Smoked Grilled Tofu
Smoked Cremini Mushrooms
Twice Baked Potato
Smoked tofu and mushrooms with a base of wilted kale may be the greatest thing since sliced bread... ;)
After finding much success smoking the portobello mushrooms the other night, we decided to smoke some cremini mushrooms to accompany the grilled tofu. We put them in the smoker box whole, along with the tofu, but took them out after seven minutes. They came out dry, and didn't get "cooked" with the dry heat of the smoker box, but were infused with the alder wood smoke. They were then sliced, and pan-fried in olive oil and soy margarine along with shallots, with a good shot of sherry vinegar about halfway through the cooking.
The smoked tofu was marinated (1/4 cup olive oil, 1/4 cup tamari, 2 cloves of garlic smashed, 1 tbs. agave, 1 tbs. ketchup and pepper to taste), then grilled, about 5-6 minutes per side, turning once for nice grill marks.
Don't adjust your monitor, the potato is, in fact, glowing. ;)
They were baked for an hour at 400F, the insides scooped out, mashed together with salt, pepper, soy margarine, soy milk and cheddar Teese. The filling was added back to the shells and baked for another 20 minutes. It could have been a meal unto itself...