For this month’s edition of the On Our Grills Four Ingredient Challenge we were tasked with using tofu, Potatoes, Cheese (or melons) and peas. I have to admit that it took me a few minutes to come up with an idea for this particular combination, but once I had, it was a no-brainer.
I’d love to wow you with photos and a detailed recipe of this challenge. Unfortunately I’m having some serious issues with photoshop and after over an hour of trying to get it to work, I’m done in. I managed the main image and that’s all I have time for, as this post is due out at 0800 Pacific Time and it’s already midnight there now. The recipe will have to suffice.
The concept for this dish came to me from a conversation regarding hiding tofu in smoothies and other dishes for kids who wouldn’t eat meat or other proteins that they needed. I knew if I was going to get my boys to eat tofu, I’d have to hide it. My thought was that there was no better place than in a twice-baked potato, especially with feta added to further mellow the experience. Also, peas and potatoes were made for each other. Simple.
I couldn’t pull all of this off on the grill today, as I had other commitments I had to be working on in the kitchen, so I settled for smoking the tofu for about an hour in light smoke. It turned out to be perfect. In fact, my wife, my kids and even this dedicated carnivore went back for seconds. It’s that good. So good that I won’t hesitate to make it again.
Recipe: Twice Baked Potatoes with Smoked Tofu, Feta and Peas
Summary: An astonishingly good combination
Ingredients:
- 4 russet potatoes
- 1 package extra firm tofu (12.3 oz.)
- 1/4 cup worcestershire sauce
- 1 Tbsp Chipotle Pepper sauce
- 1/2 cup frozen peas
- 1/2 cup crumbled feta cheese
- 1/8 to 1/4 cup olive oil
- Salt and pepper to taste
Method:
- Preheat oven to 350 degrees. Get your smoker going.
- Mix Worcestershire sauce and chipotle pepper sauce together in a small bowl. remove tofu from package and slice into 8 pieces. Place in a casserole or other high-sided dish and pour sauce mixture over the top.
- Wash and dry potatoes. Pierce potato skins with knife or fork in several places. Wrap potatoes in aluminum foil and place directly on oven grate. Cook for one hour or until tender.
- Meanwhile, place the tofu in your smoker and keep in a low, gentle smoke for about 1 hour. Remove from smoke and set aside.
- Remove potatoes and set aside until cool enough to handle.
- Cut potatoes in half and scoop the flesh from the potatoes into a large mixing bowl. Add smoked tofu and mash together, adding olive oil as necessary to get a creamy consistency. Fold in Feta and frozen peas.
- Spoon mashed potato mixture back into the potato skins. place on a cookie sheet and bake at 350 degrees until heated through and browned on the top, about 1/2 hour.
- Serve immediately.
And as for the other members of the challenge, here they are:
The BBQ Grail:
Larry Gaian started his blog in 2007,initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet. TWITTER FACEBOOK LINKEDIN
Nibble Me This:
Chris North started his blog so he could share the misadventures of live fire cooking. Mark has no culinary training,he’s just entertaining himself with fire and food.
Bob’s Brew &Que:
Bob Fukishima began his blog in August,2009 with the intent of sharing his views on food and drink. The blog was originally focused on BBQ and homebrew,but it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients,as well as his heritage as an American of Japanese ancestry would help focus his blog,as it has his approach to food and drink. TWITTER FACEBOOK
LiveFire:
Livefire cooking is about taking ordinary cooking and adding the flavor of fire to it, whether in high heat grilling, low heat smoking or indirect heat for baking. It’s about taking the primitive element of fire and harnessing it to make great food.
No Excuses BBQ:
Paul Haight started his blog in January,2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control. TWITTER FACEBOOK
Kristina Vanni “The Daily Dish”:
Kristina has been writing “The Daily Dish” for www.BetterRecipes.com <http://www.BetterRecipes.com/> for the past two years. The blog covers a wide variety of recipes, but firing up the grill truly lights up her passion for food! She was named “America’s Next Pork Personality” by Guy Fieri for one of her grilled pork dishes, won the outdoor grilling division of the National Beef Cook-Off, and her winning grilled lamb-burger took her all the way to the land Down Under with Meat and Livestock Australia. The “4-Ingredient Challenge” is a fun and exciting way to get creative on the grill!
Grill Adventures by Broadcast Marc:
Grill Adventures by broadcastmarc was started in March of 2010. According to the author, he started the BBQ thing when he was 30, before that they ate a lot outside and had fun, but when kids came into their life they started serious cooking. Most of it is really healthy. The grill has a special place in his heart because they love to do things outside. Everything he makes is an adventure, and sometimes they use the books. They try to grill as much as they can year round.
{ 9 comments… read them below or add one }
I knew that someone would do something like this if they had cheese instead of melon as the 4th ingredient. And I have to admit that feta cheese makes the tofu go down easier. Nice recipe!
Actually, the smoked tofu was surprisingly good and added a serious dose of smokiness to the overall dish. It was surprisingly amazing.
It looks like you had the most successful attempts for this challenge (at least that I’ve read so far). Yours actually sounds good whereas mine was edible. Nice job!
Good enough that my wife, my oldest son and myself all went back for seconds. That’s quite an accomplishment in this house. We’re pretty staunch carnivores.
I think your the only one who liked it;-) But cheese make taste everything better.
Great recipe!
It really was a hit. And I don’t kid when I say I may just have to do this again. A pleasant surprise all the way around.
Great looking version of the challenge, and I’m glad someone got a dish they actually liked! I think for my wife and me that the texture gets us as much as anything.
Lovely! I’ll have to make this soon! :D
I’m glad someone got a dish they actually liked! It looks like you had the most successful attempts for this challenge I have to admit that feta cheese makes the tofu go down easier. Nice recipe!