Two Thursdays ago, my office ordered lunch takeout from a Downtown Pittsburgh restaurant called Six Penn Kitchen, where they had a BBQ Tofu Salad listed on their online menu, although I later learned it actually wasn't on the menu anymore. I ordered it, and they made it for me despite their outdated online menu.
Recently, I made this BBQ popcorn from Quick and Easy Low-Cal Vegan Comfort Food, and I thought that the spice and sugar mix for that popcorn would probably make a suitable dry rub for the tofu. I pressed the tofu and covered them with the rub, then put them into my cast iron skillet and into the broiler for about 10 minutes, flipped them, then 10 minutes more. There was no oil on them, but then I also fried up some onions, where I used some spray oil--not too much.
Then I got Let Them Eat Vegan by Dreena Burton from the library, and I saw her simple recipe for Sunflower BBQ Tofu, and thought I'd make another carton of tofu with that recipe. I'm not really sure what sunflower butter is, so I used one of her alternatives listed, tahini. The recipe also had oil, which I cut in half. Then I made the Cauliflower Mashed Potatoes, or "Caulipots" from Appetite for Reduction to add to this mix and make it a little more exciting. Never one to feel limited to using just ONE listed recipe variation, I added both garlic with spices AND some nutritional yeast.