Care to share recipe? Sounds good. I tried tofu a few times. Kind of was like eating some cubes of tasteless rubber foam
Hope this helps... Original recipe calls for the grilled tofu to be served on a salad, which is how I had it at a very good restaurant here.
CUBAN GRILLED TOFU
1. Cut 1 package tofu into four equal lengthwise slices.
2. put dry spices in frying pan and cook for a minute or two to bring
out the flavor. Then add oil—I used coconut oil but olive oil ok.
Stir for a minute to blend in the spices.
Latin Spice Blend:
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon salt
1 tablespoon black pepper
2 teaspoons thyme
2 teaspoons oregano
1 tablespoon ground dry chile of your choice, such as chipotle, ancho or cayenne
-Some soy sauce after spices are blended (I use Bragg liquid aminos)
Then put tofu slices in warm pan just long enough to coat both sides.
Put tofu slices and extra spice blend in plastic bag and refrigerate
for at least 4 hours. Or days. After that, it’s fine to keep in
freezer for up to four months. Tofu gets chewier after it’s frozen. some say it’s better that way.
AS for Tempeh, I just cut 1” squares and cook in soup. I love Progresso canned soups, especially chicken in broth with wild rice. Rice and beans (Tempeh) together give you complete protein. If it still tastes too nothing-ish to you, add a little sauce of some kind...I like Trader Joe’s Sweet Chili Sauce.
Bon Apetit