Just to clarify, the recipe in Veganomicon isn’t for smoked tofu, I just smoked the tofu before marinating. My mom got me an indoor smoker for Christmas, which is amazing. We don’t have any place we can grill outdoors, but we love the smoky flavor, so this was the perfect solution. And no, it doesn’t smoke up the house at all. I love it. This was the second time I used it and figured out that about 20 minutes is all you need to smoke a block of tofu (the instructions that come with the smoker are decidedly unhelpful on this point – they assume you’re planning to smoke any variety of dead animals). On Thursday night, I pressed the tofu before putting it in the smoker and then sliced it and placed it in the marinade, where it stayed for a full 24 hours. All I had to do was to grill it in the grill pan (or rather, Seth did – he’s much better at that than I am) and then roast the veggies. I used broccoli, bell pepper, onion, a few spears of asparagus, grape tomatoes, onion and garlic. I like to spoon some of the marinade over the veggies before I roast them so they get some of the yumminess too. I also use regular wine instead of cooking wine in it. Seth makes the world’s best garlic bread, which I’m pretty sure is the 8th Deadly Sin. He chops up most of a head of garlic, cooks it lightly in a whole bunch of olive oil with dried Italian herbs, then spoons it onto sliced French bread and bakes it until the bread is lightly browned. So. Good.