BBQ Tofu

This is the time of year for BBQ and grilling. I had a hankering for
some BBQ Tofu, so I made a delicious Shabbat dinner with tofu,
potatoes, and some steamed broccoli. We finished off the night with
some awesome rice crispy treats.

The recipe for BBQ Tofu is very simple and is totally a template.
What makes this dish special is the BBQ sauce. So buy/make whatever
one you like. The potatoes are also really easy too and pair well with
the tofu. They use nutritional yeast to give them an awesome savory
flavor. Rice would also go well with the tofu if you don't have as much
time to roast the potatoes.

BBQ Tofu

1 lb extra firm tofu (I used extra firm sprouted tofu for this recipe
and the consistency was perfect)
2 tablespoons neutral oil (Peanut or canola are great)
1 tablespoon soy sauce/tamari
1 cup BBQ sauce of your choosing

Drain and pat the tofu very well. Squeeze out the extra water by
weighting the tofu, wrapped in paper towels, under two plates. Leave
it like this for an hour or so, occasionally changing the paper
towels. Slice the tofu into strips about 1/4 inch thick.

Pre-heat the oven to 350 degrees. Whisk the oil and the soy sauce
together. Place the tofu slices in a 13 inch baking dish and pour the
soy sauce/oil over the tofu. Dredge the tofu around so each piece is
well coated. Bake the tofu for 1 hour, turning every 15 minutes, so
each side has thirty minutes on each side.

Remove from the oven and pour the BBQ sauce over the tofu. Coat each
side and return to the oven for 7 minutes, and then flip the tofu once
more. Don't let it stay in the oven too long lest the sugar from the BBQ sauce blacken your tofu.

Serve immediately!

Herby Scalloped Potatoes

2 lbs or so yukon gold potatoes, scrubbed and bad spots removed
1/2 cup vegetable broth
2 tablespoons olive oil
4 cloves garlic, crushed
3 tablespoons nutritional yeast
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried (preferably ground) rosemary
1/4 teaspoon paprika
salt and pepper

Preheat the oven to 375 degrees. Slice the potatoes into rounds about
1/8 inch thick and put them in a large bowl. Mix together everything
else except the salt and pepper in a bowl, and then pour over the
potatoes and toss well. Put the potatoes into a large roasting pan and
spread them out as best possible.

Bake the potatoes for 60 minutes, shaking the pan every 20 minutes or
so. Broil the potatoes for the last few minutes to give them some nice