I don't have many kitchen appliances, mostly because of space, but also because so many of them seem a little silly or redundant. That said, I would be lost without my coffee maker, blender, and George Foreman grill. Even though I don't use the grill as often as the first two, I love how well it does its job when called upon.
For example, take this seared tofu, another nummy recipe test for Farm Sanctuary. I made this in a hurry over lunch today, and the grill is great because it presses the tofu and drains extra water while it's cooking. You get to skip that step of tofu prep, and it's done in minutes. I'm starting to feel like I'm doing an infomercial now, so I'll stop singing the praises of the grill.
On to the sauce. This sauce is super simple - just three ingredients, and after a quick simmer you have a sweet and tangy miso glaze for tofu or veggies. Glazed and grilled tofu is topped here with roasted red peppers and shiitake mushrooms, on a bed of just-wilted cooked fresh spinach.