Skip the talk. Jump straight to the recipe!
I do not own any kitchen implements with which to smoke foods. Well I’m sure I do, but I don’t smoke foods. I’m that person who goes back to the kitchen half a dozen times before going out because I just know I must have left the hob on. Imagine if the flat smelled of yummy smoke? I need not fuel my anxiety and obsessive tendencies further with a belief that my kitchen is on fire.
Oh, and you may laugh, but I do leave the hob on fairly often. I’m dingy as in “wow, that girl just ran into a wall. Twice.”
The SoyQuick soya milk maker is, lucky for me, a great way to get around the issue of smoking tofu (and I do love smoked tofu). To flavour your tofu you can simply add one easy step to the usual process and that’s to add flavouring to the water in which you make the soy milk (which will eventually become the base for your tofu).
If you’re quick yourself you’ll probably have worked out by now the ghetto aspect of this post’s title involves adding liquid smoke in that step. That’s it. A teaspoon (for a mild smoke flavour- add more for stronger).
I use Colgin liquid smoke, which is a natural vegan alternative to smoking your own foods. I highly recommend the product for everyday cooking use as well as for this ghetto home made tofu recipe. A little goes a long way. Try adding a few drops to your favourite chili recipe for awesome results.
Smoked tofu is also a fab addition to a vegan lasagne. Mmm vegan lasagne. Stay tuned because I’ll be posting that recipe this week!
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