Adventures in vegetarianism continued…I could eat Mexican every day, especially when it is this good! You can’t see all the yumminess, but this bowl was loaded with rice, beans, smoked tofu (thank you Chad!), tons of fresh veggies, and this silly simple Mexican Zucchini!

Smoked Tofu
Prepare smoker at 225F using pecan or mesquite.
Coat tofu squares in olive oil, paprika, salt, chili powder, cayenne (as desired).
Place on smoking rack.
Smoke for ~1 hour, flipping once, until smoked color is developed and moisture is released.