Let’s just imagine for a moment that for some horrible, God-forsaken reason I had to choose just one kitchen utensil out of my arsenal of expensive pots, pans and electric appliances to use for the rest of my life. Just one.

Easy answer: my 12 inch cast iron skillet. Hands down.

I know, I know… it’s so old school. Yes, my great-grandma had one too. Yes, I have over $1,000 in All Clad from Williams-Sonoma sitting in my pantry and I’m choosing the pan I bought for$19.99 at Target.

It’s just that good.

(The man. The myth. The Lodge Cast Iron Skillet.)

Once you have your cast iron skillet properly seasoned (which really isn’t as scary as it sounds) that pan can make anything taste amazing, and it becomes naturally non-stick! And did I mention tofu is virtually made for the cast iron skillet?

It’s true. They’re a match made in heaven.

Here’s my technique (start the day before for best results):

Cast Iron Tofu

Ingredients

* 1 block extra firm tofu
* 1 bottle/2 cups of your favorite dressing/marinade (I love a tarragon-Dijon!)
* Olive oil

Method

* Drain your tofu over the sink.
* Cut the block the short way into 6 rectangle.
* Place the tofu “cutlets” (for lack of a better word) onto a stack of paper towels; cover with another stack of paper towels.
* Cover the paper towel/tofu sandwich with a baking sheet, and then stack that sucker with some heavy stuff (balance it or you’ll have mess) like cans, cookbooks, whatever.
* Leave it alone for an hour – go read a blog, watch Ice Road Truckers, or check out some bamboo clothing online.
* Now that you have nicely pressed tofu, place it in a glass dish and cover it with the dressing/marinade.
* Place it in the fridge overnight for best results, or bake it for 20 minutes at 350 degrees for a classic tofu speed-marinade.
* Now we’re ready to bust out some cast iron. Put about 1/4 inch of olive oil into the pan (10 or 12 inch), and heat it to just over medium heat.
* Now, simply fry your tofu until it’s crispy and golden brown, flip, fry, place on a stack of paper towels to drain for a minute or two, and enjoy!

Nothing says summer like the smell of the grill. In some ways, it seems a little counter-intuitive to want to be anywhere near hot flames on a 90 degree, 90% humidity day, but we’re Americans and we love to grill.

Believe it or not, tofu is GREAT on the grill! It’s fast, easy, healthy and tasty, so next time you decide to fire up the grill, try tofu!

Basically, you just need extra firm tofu, cut into 1/2? thick rectangular “steaks” (I slice my tofu the short way, but it really doesn’t matter!) Drain your tofu by placing the slices on some paper towels, placing more paper towels on top of the tofu, setting a baking sheet on top of that, and topping it off with some heavy jars or cans or cookbooks.

After at least 15 minutes of draining, place the tofu in a glass pan or Ziploc bag and marinate it in, well, whatever you want! Tofu loves any marinade, so you really can’t go wrong. Here’s my staple recipe:

* 1 part soy sauce/tamari/Liquid Aminos (I use Bragg’s Liquid Aminos to cut out all that sodium)
* 1 part lemon or lime juice
* A couple dashes Worcestershire sauce
* A couple dashes Tabasco
* Pepper
* Optional Add-Ins: a few shakes of sesame oil gives it an Asian flavor; a splash of balsamic vinegar makes the flavor richer– perfect for pairing with potatoes & veggies; a little cumin and chili powder create a distinctively Mexican taste

Let the tofu marinate for at least 20 minutes, up to an hour or so. Now you’re ready to grill!!

Simply grill the tofu over medium to med-high heat, just a couple minutes per side. I like to oil my grill or spray it with a little Pam For Grilling so it doesn’t stick, but I have thrown it on the grill without doing either and had no problems– just don’t try to move around the tofu too soon… wait until it’s nice and crispy before you turn it to prevent sticking.

Happy grilling!