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.
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