Tofu gets a grilled treatment in this recipe with a sweet brown beer glaze that’s brushed on both before and while the tofu grills. The flavor and texture is a delicious contrast with the hearty, chewy, nutty barley. If you don’t have barley on hand, serve with brown rice, quinoa, or farro. If you don’t have (or don’t want to light) an outdoor grill, you can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.
1 (12-oz.) bottle brown ale
1/4 cup honey
1/2 teaspoon crushed red pepper
12 ounces extra-firm tofu, drained, cut into 1 1/2-in. cubes, and patted dry
1 teaspoon black pepper, divided
3/4 teaspoon kosher salt, divided
1 zucchini (about 10 oz.), cut lengthwise into 1/2-in.-thick planks
1 pint cherry tomatoes, halved
3 cups loosely packed arugula (about 2 1/2 oz.)
2 cups cooked barley
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Est. added sugars 17g
How to Make It
Preheat grill to high (450°F to 550°F).
Bring beer, honey, and red pepper to a boil in a saucepan over medium-high. Cook, stirring occasionally, 20 to 25 minutes or until reduced to 1/2 cup.
Thread tofu cubes onto 4 (6-inch) skewers. Coat with cooking spray. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Brush tofu and zucchini with beer mixture. Arrange tofu skewers and zucchini in a single layer on grill grate coated with cooking spray. Grill tofu, brushing often with beer mixture, 2 to 3 minutes per side or until grill marks appear. Cook zucchini 3 to 4 minutes per side or until tender and grill marks appear. Remove from grill; coarsely chop zucchini.
Toss together zucchini, tomatoes, arugula, barley, oil, vinegar, and remaining 1/2 teaspoon each pepper and salt in a large bowl. Top barley mixture with tofu.
Everyday Vegetarian: A Delicious Guide for Creating More Than 150 Meatless Dishes, available May 16, 2017 ($22, Oxmoor House)