Last night, I suddenly realized that it was dinner time and I needed to whip something up quick.  The fridge was running on empty and I still had half of the 6-pound zucchini to use.  Pretty much the only dinner item in the fridge was some tofu, which made me think of VeganDad’s Memphis BBQ Tofu.  And if I was going to go to the trouble of grilling the tofu, why not grill the zucchini too?!  Oh, and speaking of VeganDad, he’s hosting a “guess the gadget” giveaway which runs until July 6.  You could win a copy of his cookbook.

Back to the food…  The tofu was freakin’ awesome!  Like seriously, seriously good.  Even a non-tofu lover would like this stuff.  I used super firm tofu, put on the dry rub, then grilled it on my indoor grill.  After it was grilled on both sides, I coated it very generously with BBQ sauce (Bull’s Eye brand… sorry, but I love it and am too lazy to make my own  from scratch), then put it in a baking dish in a 300 degree oven while I grilled the zucchini.  I had the leftovers on top of a salad for dinner tonight and it was unbelievably good!

The zucchini was a different story… the thing was just too big to be worth eating as a zucchini should be eaten.  The seeds were huge– like the size of pumpkin seeds– and the flesh was super fibrous and tough.  These big guys are best for baking, but I still ate it to set a good example.

Start to finish, this meal probably only took 15 minutes to throw together.  If I had had a larger grill, it would have taken half that.  And did I mention that the tofu was awesome?!!