A clear view on smoky tofu

Along the line of smoky hills
The crimson forest stands,
And all the day the blue-jay calls
Throughout the autumn lands.

Yes, it’s a very old poem called Indian Summer. And that’s exactly what Food and Drink’s fall edition is celebrating with its recipe for Brussels sprout and smoked tofu sliders.

Caramelized Brussels sprouts are often paired with bacon or prosciutto, but Eric Vellend, food writer and recipe developer, offers a vegetarian twist with smoked tofu and sweet-and-sour onion jam. He highly recommends the Soyganic brand of smoked tofu. It’s widely available at local grocers in the produce aisle. See recipe here on page 148: http://bit.ly/2fcODDx

If sliders aren’t in your repertoire, then try a corn chowder with smoked tofu. I took a more labour-intensive route by slicing kernels off two cobs of charred corn rather than using canned corn. This method adds another layer of smokiness to the recipe. The cups of corn were added to the soup base of sautéed onions, garlic, carrots and potato along with four cups of vegetable broth. See recipe here: http://bit.ly/2bKaSC3

Just in time for Thanksgiving, this is tofu with personality.