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Peggy Breer's Miso Marinade Recipe for Tofu


Tofu is a blank slate waiting for your help

Tofu is a blank slate waiting for your help

I get lots of emails from people asking what to do with tofu. I’m here to tell you, there are 2222 things you can do with tofu from dinner steaks to desserts. As I say in the book, tofu is basically a blank slate that is waiting for you to take action. Be big and bold and create something interesting and tasty. Here is a suggestion for a miso-marinade recipe from Katherine Breer Burns from Connecticut. If you have an interesting recipe you’d like to share with the Engine 2 community please email me at rip@theengine2diet.com.

Thank you, Katherine for this marinade that you got from your mother, Peggy!!!

Peggy Breer’s miso marinade recipe for tofu:

3-4 blocks of extra firm tofu. Place on cookie cooling rack with a
light weight on top (like a cutting board) and let water drain for an
hour or so. Slice into steaks about1/2 inch thick (or however you
like). I then put these slices on the cooling rack to drain a little
more water if I have time. Place flat in dish and pour marinade over
and let it sit for a few hours.

Marinade approximates (we’ve never measured)

In blender: 1/4 -1/3 cup miso, 1 tablespoon of ginger, roughly
chopped, little less than 1/4 cup water, 3-4 tablespoons sake, 3-4
tablespoon soy sauce and the final ingredient is sesame oil… I tried
it last week with a healthy addition of sesame seeds and it tasted
pretty good. Blend till smooth.

Grill and enjoy! I make a ton then it’s available all week for
salads, etc. My kids love it.



About the author

As a firefighter for the Austin Fire Department, he helped people and saved lives. As a friend to other firefighters, he transformed the way Austin ’s Engine 2 firehouse ate in order to save a firefighting brother’s health. Now, as the author of The Engine 2 Diet, Rip is teaching people the irrefutable connection between what they put in their mouths and their ability to reach their ideal weight and their ideal health.

2 Responses to “Peggy Breer's Miso Marinade Recipe for Tofu”

  1. Denise in WI says:

    When people tell me they don’t like tofu (most have never tried it!) I compare it to a bag of flour. I ask them: “Would you take a cup of flour and eat it right out of the bag? No. But as the main ingredient in cakes, muffins, etc., you like it, right?” I then go on to explain that tofu is like that. Yes, it’s a main ingredient, but it’s what else you put with it and the way that it’s cooked that transform it into something delicious. The flour analogy usually gets them to try it.

  2. resselstyn says:

    This is an excellent idea and I will start incorporating it into my explanation when people tell me they don’t like tofu.
    Thank you and have a great memorial day!!!

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