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When it comes to summer grilling, burgers and chicken play heavily in our barbecue rotation. But tofu? We can’t say we had given the bland bean curd much thought until we spotted this lightly grilled number in chef Makini Howell’s new cookbook, Plum. The Seattle chef precooks the tofu on the barbecue to give it attractive grill marks, then relies on a spicy, herb-heavy marinade to lend the dish loads of flavor. The meatless entrée is a perennial favorite at Howell’s vegan restaurant Plum Bistro and is sure to please not only vegans and vegetarians but the omnivores among us as well.
Howell’s preferred brand of tofu is Island Spring firm silken tofu.
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