Tuesday, August 20 Blackened Tofu, Corn and Sautéed Zucchini Rating: 4

Some nights, simple is best. If you’re tired of your basic tofu recipes, and want to try something different, or if you’re new to tofu and want an easy, tasty way to prepare it, this blackened tofu recipe is perfect. I always press my tofu first, and I cut it into eight pieces instead of four. You may need a little extra seasoning mixture if you go with eight. The recipe calls for sesame oil, and I really like the flavor it adds. If you rock the oil-free thing, there’s a great recipe in Appetite for Reduction that broils the tofu instead. The seasoning mix is a little different, though. They’re both really good. Oh, and if you like a littel something on your tofu, ranch dressing is a perfect fit here. (There's a great recipe in Cookin' Crunk.) For the zucchini, all I did was slice it and sauté it in about a teaspoon of olive oil along with some sliced onion and minced garlic and sprinkled it with salt & pepper. The corn I roasted for about 30 minutes at 350 and it was tender and juicy and perfect. This is my new favorite way to make corn. Just toss it in there, husk and all, and forget it for half an hour. Super easy, summery, Southern dinner.