After lunch (which for me consisted of Kombucha from said co-op trip, and the leftover sweet potato muffin that the Boy-O didn't eat), I pressed the tofu for an hour or so under the creative tower of mixing bowls you see above.
I adapted this spice rub from Cook's Illustrated, meant as a BBQing rub for meat. I had some leftover, but think I may actually make some meat for the first time in a couple of weeks this week, and use it up. I have a feeling it will be pretty versatile.
Tofu BBQ Spice:
- 1 T. paprika
- 2 t. chili powder
- 2 t. cumin
- 2 t. brown sugar
- 2 t. salt
- 3/4 t. oregano
- 3/4 t. granulated sugar
- about 30 grinds of black pepper, or equivalent
- 1/4 t. (or more) cayenne pepper
Mix everything in a small bowl.
I cut my tofu into triangles, and dredged them in the spice mix before resting them in a couple of glass pans coated with a little olive oil.
Bake at 375 for 30-35 minutes, turning every 10 minutes. I sprinkled them with a little extra kosher salt after tasting the first one and thinking they needed more...but that may still be my cold affecting my taste. After my sample, (and inspired by Lo's satay sauces) I knew I needed my own dipping sauce. I modified another Cook's Illustrated recipe originally for a Ranch style dressing. I think it hit the spot.
Cilantro-Yogurt Dipping Sauce:
- 2 T. buttermilk
- 2 T. mayonnaise
- 1/4 c. plain yogurt (use sour cream if you prefer it thicker)
- 1 1/2 t. water
- 2 t. lime juice (squeeze a half a lime - just eyeball)
- 1/4 t. granulated garlic
- 1/4 (or more) cayenne pepper
- 1/4-1/2 t. salt to taste
- chopped cilantro, as much as you like
Mix everything together in a small bowl.
I think I like recipes that the only instructions are "mix together", especially since I still am a bit tired from this whole ailment thing. I had a couple triangles with sauce for a snack (post photo shoot), and now that dinner is approaching, am considering cutting the triangles a bit smaller and making a salad if my greens survived the week - I haven't checked them yet. If not, I'll be happy to eat these spicy bites on their own.