Include tofu on your summer grilling menu for healthy options

Posted on June 4, 2013 

Looking for some healthy grilling options for your summer parties? Actress Debi Mazar and her chef husband Gabriele Corcos star in the Cooking Channel’s show "Extra Virgin." They have partnered with House Foods tofu to create two dishes that give tofu a Tuscan twist.

In a news release, the couple explains: “Tofu is as versatile as sour cream, heavy cream, mayonnaise, cream cheese or ricotta and has allowed us to bring new life and a healthier component to many of our favorite recipes.”

Their Tofu Speidini is marinated then grilled with thyme, orange zest and garlic. Tuscan Tofu, White Bean and Garlic Dip blends creamy tofu with white beans and rosemary to create a savory dipping sauce for summer veggies.

Tofu Speidini

Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin

1 package (14 ounce) House Foods Tofu Firm

¼ cup olive oil

Juice and zest of 1 orange

2 green onions, roughly chopped

½ teaspoon red pepper flakes

1 tablespoon roughly chopped rosemary

2 teaspoons roughly chopped thyme

4 cloves garlic, peeled and smashed

Kosher salt and freshly ground black pepper

Combine olive oil, orange juice and zest, green onions, red pepper flakes, rosemary, thyme, garlic, and salt and pepper in a food processor and blend until smooth.

Cut tofu 1 ½ inch cubes. Add tofu to a casserole dish in a single layer. Pour the marinade over the top. Marinade at room temperature for 1 hour.

Heat grill to medium.

Thread the tofu onto 4 wood or metal skewers and sprinkle with salt and pepper. Grill tofu for 6-8 minutes, turning occasionally. Brush with remaining marinade while grilling.

Serves 4

Tuscan Tofu, White Bean, and Garlic Dip with Summer Vegetables

Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin

1/2 package (7 ounces) House Foods Tofu Medium

1/4 cup extra virgin olive oil, plus more for serving

1 tablespoon fresh chopped rosemary

3 cloves garlic, finely chopped

1/8 teaspoon red pepper flakes

1 (15 ounce) can white beans, drained and rinsed

Kosher salt and freshly ground black pepper

Vegetable sticks of your choice (zucchini, squash, carrots, celery, etc.) Heat olive oil in a large skillet over medium high heat.

Add garlic and rosemary and sauté until fragrant, about 1 to 2 minutes. Sprinkle in the red pepper flakes and remove from heat. Season the mixture with salt and pepper. Add white beans, tofu, and the olive oil rosemary mixture, and puree until smooth.

Pour into a serving bowl and drizzle with extra virgin olive oil. Serve with sliced vegetables for dipping.

Serves 6

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