"Grilled Tofu with Tamarind Glaze" (page 289) is bursting with flavor, and is best served with something that will soak up the spicy sauce, such as rice, quinoa, potatoes, or cous cous. The sauce is comprised of sautéed shallot, garlic, and fresh tomatoes (fresh really makes a difference!), simmered with tamarind concentrate, spices, and sweeteners, and eventually puréed in a blender until smooth. The end result is a deliciously spicy and smoky barbeque-style sauce (an entire tablespoon of smoked paprika is used here), and there is enough extra to save for other uses after you use what you need on the tofu. (You won't be sorry, either, I found myself putting this on grilled potatoes, veggie burgers, scrambled tofu, just about anywhere you would use ketchup or barbeque sauce.) The tofu is marinated in the sauce for at least two hours before either grilling, sautéing in a skillet, or baking in the oven (all options are mentioned in the recipe). I chose to bake it in the oven on a baking sheet, using parchment paper to prevent sticking, set on top of foil for easy cleanup. Note: If you can't find tamarind, an easy substitution is mixing equal parts fresh lime juice, molasses, and vegan Worcestershire sauce.
Keeping it "McDougall Friendly" checklist:
ü Omit the olive oil when sautéing the veggies. Instead, use a nonstick skillet and/or water, broth, or sherry as a sauté liquid.