So if you are anything like I used to be, you may have rolled your eyes just by reading the "vegan+gluten free" subtitle of this post. What else is left to be in the recipe if there's none of that??
Since having Asher, I have become obsessed with reading and researching all the chemicals and toxins in our world, especially food. Sure, some of it is inevitable and in monderation you may not see the effects, but I want the BEST for the ones I love, including me. I had been considering going vegan for a few months now and when I got food poisoning two weeks ago, and when I got food poisoning earlier this summer (from a burger) I stumbled upon the documentary (that's now on Netflix) "What the Health". It may have been because I was sick from meat, but watching this was the catalyst for me deciding to officially become a vegan, plant-based hippie-hahahaha! Did you guys know that you can get more protein from plants than meat & eggs?
Image taken from pinkiipromise.tumbler.com
I then began researching plant based diets & pinned an insane amount of recipes, and even created some of my own in the kitchen like this one! A common misconception of vegans that I have found in my research is that all we eat is tofu, but that is simply not true. There are many other options and I am so looking forward to exploring those and sharing them with you! I feel like tofu scares a lot of people off with it's daunting texture and just plain weirdness, but the protein(which it gets mostly from soybeans) is so great for your health.
One of the most important things in preparing tofu, is draining the water from it before marinating/cooking. The way that works best for me is wrapping the whole block in a dish towel and placing a pan on top to drain the excess moisture. I did this for 30 minutes, but you can even put it in the fridge overnight for this process (if you plan ahead that much). Then you want to marinate it for ATLEAST one hour. I sliced the tofu block into fourths (horizontally) to marinate.
The 'Love Shack" Sauce earned its name from Cory and I's early days of marriage-you know,before the baby when I actually had time and energy to cook for hours and experiment. Our teeny tiny apartment that we came home to after our honeymoon was named the "love shack" and this is where I first made this sauce for Cory. My husband LOVES it and would put it on anything and everything if I let him! It pairs so well with the sweet potato fries!
INGREDIENTS: Serves 4 people (or 2 if you have a crazy husband who eats everything)
1 Block (extra firm) tofu
4 Pineapple Slices
1 Bag Frozen Sweet Potato Fries (Alexia Brand)
Crushed Red Pepper
1/2 Cup Barbecue Sauce
1/4 Cup Buffalo Sauce
1/2 Tsp Black Pepper
1/2 Tsp Salt
Love Shack Sauce:
1/2 Cup Vegan Mayonnaise (i love "Just Mayo")
1/4 Cup Ketchup
1 Tbs Worcester Sauce
1 Tbs Hot Sauce
1 Dash of Garlic Powder
1 Dash Salt
1 Dash of Pepper
1. Wrap (whole block) of tofu in dish towel and place pan too add pressure on top. At least 30 minutes.
2. Marinate tofu in sweet & spicy sauce 1 hour+. Once marinated, slice tofu into four "steaks" horizontally.
3. Heat grill (i used indoor grill) and when ready place tofu "steaks" on grill, for 15-20 minutes (low/medium heat).
4. Remove tofu from grill carefully and place pineapple slices on grill, for 30 seconds.
5. Plate the tofu, if you have any leftover marinade you can spread that on top of tofu steak.
6. Top each tofu steak with a pineapple slice and sprinkle with crushed red pepper.
7. Cook sweet potato fries according to package and mix all "love shack" sauce ingredients together while fries are baking.
8. ENJOY and feel great because you just ate a guilt free meal :)