Hickory-Smoked Grilled Tofu
The gumbo recipe used green cabbage & collard greens this time around.
The tofu was hickory-smoked for 25 minutes, then marinated: 2 tbs. olive oil, 2 tbs. tamari, 1 cloves of garlic smashed, 1 tsp. agave, 1 tsp. ketchup and freshly ground black pepper to taste. While the tofu was grilling, it was basted with the remaining marinade. It was then sliced and added on top of the gumbo.
Sharing time on the grill was okra which had also been marinated: a 2:1 mixture of melted soy margarine & tamari, then basted occasionally on the grill with the leftover marinade. You want to make sure the okra is blackened in spots and is cooked through completely.