A lot of folks have asked me for this recipe. It’s one of The Angry Chef’s signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It’s tart and garlick-y and oh-so-fragrant in all the right ways. (As a bonus, you’ll surely be safe from vampires for the evening.) The instructions below are one part recipe, one part technique.
We’re still in California, about 2/3 through our trip, but we thought you’d like a recipe right about now, and this one is special. It’s passed down from my grandma. When we went to my uncle Peter’s house in Maryland, he grilled up some delicious steaks. Lon went crazy over the seasoning and my uncle and mom (who are siblings) told him that it was the seasoning their mom had always put on steak. My mom has grilled up pork with it too, and really this seasoning would probably work on any meat. Notice that I didn’t call this a rub.
Tofu – 1 lb, firm, fresh, cubed Nutritional Yeast - 1/2 to 1 cup Sesame Seeds - 2 - 4 Teaspoons