This meal was absolutely fantastic. The two of us split duties on this one. 👍
The day before we made this, I had smoked the tofu over charcoal, mesquite chunks and pecan chips for 5 hours at about 250°.
For the tofu rub, I used a combination of berbere spice from Old Town Spice Merchant, dried New Mexico red chili powder, granulated garlic, ground black pepper and smoked sea salt. I let the tofu chill in the refrigerator with the rub on it for about 3 hours prior to putting it on the grill.
About two and a half hours into the smoking process, I sprinkled some of our ‘Campfire seasoning blend’ on (it will be available to buy online soon 😁).
On the night we prepared this meal, Jeney used the instant pot to make the quinoa and I warmed up the smoked tofu with a little bit of roasted garlic olive oil from the Temecula Olive oil company. Jeney lightly pan fried some vegetables that we bought from the Temecula Farmers market.
We put down a serving of the quinoa, the vegetables and then the smoked tofu. Topped with some fresh cilantro and green onions, this meal served up big flavor, lots of protein, no cholesterol and relatively little sodium.