Tofu / PumFu Burnt Ends
Tofu is the original plant-based protein and can be prepared in many different ways - steamed, sautéed, or stir fried - but we prefer it smoked. If you are not a fan of tofu, give this recipe a try; it might convert you. If you want a soy-free option, check out Pumfu - it’s pumpkin tofu.
Ingredients.
1 package of extra firm tofu or Pumfu
1 to 2 tablespoons of Pure Grit Rub
Mustard
Pure Grit BBQ Sauce
Note: Smoking times and temperatures will vary based on your smoking method, equipment, and quantity. The great thing about smoking plant based food is that it really can’t be ruined by cooking too long.
Equipment & Pantry.
Prep.
You must get rid of all the water. Wrap gently in a towel and place a plate/pot/stove top smoker - on top let it sit for an hour. Then cut into 1-inch cubes.
Toss the tofu in mustard and then add the rub into a mixing bowl or foil pan making sure that the tofu is completely covered in rub.
Cooking.
SMOKER
Temp: 225° | Time: 1 to 2 hours | Woods: Hickory, Alder, Apple
Temp: 475° for 10-15 minutes then 375° for 30-45 min | Time: 1 hour
Woods: Mesquite, Hickory, Alder
Spray the inside of the bag with cooking spray.
Can also be used on any grill or over a campfire.
STOVE TOP SMOKER
Temp: Medium heat | Time: 30-45 minutes | Woods: Hickory, Alder, cherry
For easy clean up and to prevent sticking, consider lining the drip tray with foil.
REGULAR OVEN
Temp: 375° | Time: 1 hour or until tender
It’s also possible to use your regular oven or stove (times and temps vary). But, using a smoker or smoker bag will yield a more authentic smokey BBQ flavor. Do not be tempted to use liquid smoke - leave that for your rice paper or carrot bacon.
Finish.
Finish on the stove in a hot skillet with BBQ Sauce.
Serve.
Serve with Just Coleslaw, The Baked Beans and The Cornbread - they’re even delicious on a sammie.
Pro Tips.
If you are cooking for a large group or meal prepping, you do not need to do the last finishing step of the recipe. Just cool and wrap the tofu and store in the refrigerator until you are ready to eat and finish it in a hot skillet with some BBQ sauce and a dash of The Hot Stuff.