1. Start by making a spice blend; grinding aniseed, fennel, oregano and crushed red pepper flakes, smoked paprika, and garlic powder in a pestle and mortar, until combined, smooth and crushed.
2. Place tofu in a baking dish and drizzle over some ‘ fat’/oil, rubbing to coat evenly. Generously sprinkle spice blend over each side of tofu, pressing into the surface to coat.
3. Chop onions into quarters, trim each end just enough so the onion layers are pierced, peel, and 1/4 (check the video to check how to do this without them falling apart!).
4. Heat Pan or cast iron until hot, add oil, place tofu onto the surface and sear each side for 2-3 minutes. Remove Tofu from the pan and place in a sided baking dish
5. Add onion to pan and sear on each side evenly until golden, remove and add to a baking dish with the tofu. Add BBQ sauce to cover tofu in the baking dish.
6. (Optional) Deglaze the cooking pan with a little beer to absorb the flavours and add to BBQ sauce.
7. When ready, preheat oven 420f/215c, once hot, roast for 20 minutes before serving. Or now’s a good time to throw it on the grill.

Polenta:

1. Heat a medium-size saucepan over medium-high heat. Add plant-based butter, diced onions, and garlic. Add garlic powder, smoked paprika, and extra seasoning from tofu, a pinch of salt and pepper. Stir to combine. Add a handful of crushed tortilla chips and saute for 1 minute.
2. Add 2 cups of water (approx 18oz/500ml) to the saucepot, bring to a boil and slowly whisk in cornmeal. Lower heat and add corn, green onion, and cheese. Thin as needed with a little plant-based milk. Lower heat to low, stirring often for 10 minutes until thick and creamy. Keep tasting!
3. Remove tofu and onions from the oven.
4. Wilt baby spinach on the stovetop with a pinch of salt and pepper.
5. Serve.