Memphis wrote the book on barbecue. They make it slow and easy and it’s pretty much perfect—not too spicy and not too sweet. We decided to write our own chapter and make a barbecue tofu that’s worthy of its Southern roots. We chop our protein-packed organic tofu into cubes and then dry rub them with a sizzlingly smokey blend of paprika, garlic, mustard, cumin, and cayenne. Hush-your-mouth delicious.
WAYS TO ENJOY
- Heat for a few minutes on high and then:
- Spoon onto a warmed bun
- Stir into your scrambled eggs
- Serve some polenta on the side
- Wrap in a tortilla for a Southern-style “taco”