Last week I kicked off grilling season with an almost daily use of my new little grill, and this week I've definitely kept up the pace. It's only Thursday, and the grill has already been used three times. I'm pretty sure the neighbors are getting jealous.

Eager to move away from the veggies and frozen burgers that have been gracing the racks, I decided to try out grilled tofu this week. I also decided to throw in a bit of my Cajun heritage by adding a blackened seasoning to the mix.

As I mentioned in last week's post about grilling, tofu works wonderfully with this method of preparation and, in my opinion, achieves its best texture this way—a firm or crunchy crust with a juicy interior. I first soaked the tofu in a soy sauce marinade to add a little more depth to the flavor, and the marinade acted as a way to hold the seasoning onto the tofu. You can use the recipe below for blackened seasoning or buy it already mixed from the store. Either works just fine. I went with a rather light dusting of seasoning—being afraid it might be too spicy for me—but if you really pile it on, you'll be left with a thicker, crunchier crust.

The finished tofu pieces looked a lot like pieces of grilled fish and had a wonderful flavor. Honestly, even I was surprised that it turned out so good. Because of the results, I'll even venture to say that I would serve this to nonvegetarians. Normally I would think long and hard before serving meat-eaters a hunk of tofu, but this preparation made the tofu so yummy that I wouldn't even hesitate.