Baked BBQ tofu, sauteed spinach, and grits
Why, in all my years of vegetarian cooking, have I never tried freezing tofu before? I've always heard that freezing it creates a chewier texture and allows the tofu to absorb the marinade better, but I had never bothered to try it until this week. Well, guess what? It totally it creates a chewier texture and allows the tofu to absorb the marinade better! I know, I'm sure I'm eliciting a collective "duh" from the online vegan community at large.
I used the tofu to make the barbecue 'fu pictured above. Barbecue sauce is one of those things that I never, ever buy from the store, it is so easy and cheap to make at home. For this tofu I threw together a lazy, no-cook sauce with tomato sauce, molasses, liquid smoke, and a few other ingredients I had on hand. It was delicious, and can I just say that the combination of bbq+greens+grits is an automatic mood lifter?