barbeque tofu with freshly baked cornbread
would go well with some avocado and/or wilted greens, both of which we don’t have right now but wish we did! here’s the recipe for the cornbread.
for the tofu:
- press dry a block of extra-firm tofu, and make a mixture of barbeque sauce, soy sauce, olive oil, liquid smoke, and some medium hot ground cayenne or other pepper. (taste it before using it, to make sure you like it!)
- pour a small amount on a plate, just to coat it, then throw on some cubed tofu, about an inch all the way around. pour the rest over each cube, and flip them to coat all the sides.
- heat up a pan, and toss the tofu into the pan. flip them every couple of minutes to ensure even cooking. when they’re about halfway to getting crispy, pour some of the leftover barbeque mixture over them and let them continue to cook, flipping them as you go. in the end you should have slightly crispy, firm blocks of flavorful protein.
i shall make you and eat you and it shall be delightful