Raise your hand if tofu is your favorite food! Yeah, I thought so. Not all that many of you. Us tofu-lovers don't get a whole lot of understanding 'round these parts. In large part, it's because—at least in this country—tofu has the unfortunate reputation of being a meat substitute. Few Americans see it as a fantastically flavorful and nutritious ingredient in its own right. I've loved tofu for far longer than I ever contemplated vegetarianism or even knew that veganism existed.

There's a lot of bad tofu out there (particularly bad grilled tofu, I'd add), and more often than not, it's because people try to cook it like it's a piece of meat. Tofu is really easy to dislike when it's soggy, mushy, bland, or burnt. But great tofu—tofu with a tender center surrounded by a well-seasoned, crisp crust—is one of the most satisfying bites of food I can think of, a food that can and should be appreciated by all serious eaters, no matter their diet. It's a unique product and it takes a unique approach to cook well.

Here are eight tips to help you grill or broil tofu so good even tofu-haters might come around to it.
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http://www.seriouseats.com/2015/02/the-food-lab-how-to-grill-tofu-vegan-experience.html

(plus bonus: http://www.seriouseats.com/2015/07/how-to-make-grilled-tofu-chipotle-miso.html )