Most of the time, when I think about what I will make for dinner, I have in mind matching a full-bodied, fruity red wine — from grapes such as Garnacha, Aglianico, Syrah, etc. Being a vegan this past year has made the choice a bit more of a challenge. I’m happy to say that I’ve successfully adapted tofu recipes I found online. Here is my go-to dish for this purpose, Grilled Orange Thai Chili Tofu.
Even the best tofu — fresh, organic, non-GMO — has the personality and charm of a foam pillow. This year I have learned how to press out the water and marinate this high-protein, adaptable flavor-carrier to go with many of my favorite wines and to be the base of a fine meal. The recipe below serves 2-3 people, and we scaled it successfully by a factor of six for a recent dinner party.