Memphis BBQ Tofu

The quest to redefine BBQ continues! When I posted my ultimate BBQ tofu recipe, Justin suggested that I also try using a dry rub a la southern BBQ. Tonight I took him up on the offer and I am glad I did. This tofu is absolutely bursting with flavour and was enjoyed by young and old. I will leave it to Justin and my friend John P. to school me in the ways of Memphis BBQ and tell me if I got it right.

INGREDIENTS

Dry Rub

- 4 tsp paprika
- 1 tsp salt

- 1 tsp seasoned salt
- 2 tsp onion powder
- 2 tsp fresh ground black pepper
- cayenne pepper to taste

BBQ Sauce

- 1 recipe sweet and sticky BBQ sauce, replacing the water with 1/4 apple cider vinegar and 1/4 cup Jack Daniels (I also strained the onions out before BBQing)

- 1 pkg extra firm tofu, cut in 8 slices

METHOD

1. Combine ingredients for dry rub (it will make about 2x more than you need, so store the rest for next time). Rub all sides of the tofu with about half of the mixture and let sit for at least 30 mins.

2. Heat half of the grill to high heat. Oil the grill and grill tofu for a few mins per side to get some nice grill marks and to make the outside golden and crispy.

3. Move tofu to the other side of the grill (i.e. the one that is off) and spoon thick layer of BBQ sauce over top. Close the top and cook for 5 mins. Flip tofu over and repeat. You can serve it now, or you can sauce it again.

Creamy Soft Polenta

This is a hearty side to accompany whatever Italian entree you might be serving. I made a seitan marsala and a simple salad and this polenta was a great addition to the meal. Play around with the herbs to suit your entree, and be sure not to overcook it into a dense lump.

INGREDIENTS

Serve 4-6 as a side

- 2 tbsp olive oil

- 4 large cloves garlic, chopped

- 4 cups vegetable broth

- 1 cup polenta

- 2 tbsp nutritional yeast

- 1 tsp dried herbs (sage, thyme, basil, whatever suits you)

- salt and pepper to taste

- 1/4 cup coconut cream (top of the can of an unshaken can of coconut milk), or soy creamer

METHOD

1. Heat oil in a saucepan over medium heat. Saute garlic for a few mins, until lightly golden.

2 Add vegetable broth and increase heat to hi. Bring water to boiling then add polenta slowly, stirring all the time. Reduce heat to medium low and cook for 15-20 mins, stirring regularly so it does not stick. It should be like thick porridge.

3. Season to taste with herbs and salt and pepper.

4. Remove from heat and stir in coconut cream. Serve.

Food for Thought

The above chart makes me think twice about my notion that buying organic is somehow sticking it to the man or undermining the system.

You should also check out this report on the soy industry.

Dessert Pizza with Rum Glazed Grilled Pineapple

The pizza really isn't the focus here--it is merely a vehicle for the pineapple. The pineapple recipe is from the latest Food and Drink magazine and it is quite spectacular (I think). And the pizza really isn't that bad, either.

INGREDIENTS

Grilled Pineapple

- 1/2 pineapple, peeled, cored, and sliced crosswise into 6 pieces

- 2 tbsp margarine

- 2 tbsp rum

- 1 tbsp packed brown sugar

- 1 pizza crust

- strawberry jam

- sliced banana

- vegan chocolate chips

METHOD

1. Place pineapple slices in a shallow dish. Heat together glaze ingredients in a small saucepan over low heat until margarine is melted. Pour over over pineapple and turn to coat. Let set (turning every so often) while you heat the grill to medium.

2. Grill for 6 to 8 mins, turning and basting, until golden and glazed. Cut into pieces and let cool.

3. Heat a pizza stone in a 450 degree oven.

4. Spread a thin layer of strawberry jam over the pizza crust (too much and it will bubble all over the place and make a real mess. Top with toppings.

5. Bake for 10-12 mins, or until crust is done and chocolate chips have started to melt.

Vegan Dad on the TVA Podcast

Although I cringe every time I hear my voice on tape (it reminds me of the Far Side joke showing a bunch of nerds playing with a voice recorder and wondering if their voices really sound that funny), I am providing the link to my recent podcast interview with the Toronto Vegetarian Association. It is podcast 143, and I am on in the final half. Many thanks to Lisa for a great interview.