— Ruth Charlesworth

I don't know about best, but you because you can take this in any direction you want to I think about tofu Niche was salad, you know, nice big hearty greens with simmered green beans and potatoes roasted red peppers and a piece of extra firm tofu that you have firm tofu that you've seasoned with herb to Provence and then drizzled with a little olive oil and thrown under the mic under the broiler. That's awesome. That's very different than Chinese five spice roasted tofu Etc. So it really sort of Hughes more to the cuisine and the other ingredients that you're pairing with it and that dish that you're making but a combination that I particularly love is a smoked sweet paprika human and coriander possibly a little fennel seeds in there that combination to me is both a Burien so sort of Northern Mediterranean, but it's also Southern Mediterranean as well. You get a lot of sort of Moroccan Tunisian sort of flavors in that as well. So it can really kind of carry and multiple directions. So that's what I'd say there. So those three so an herb to Provence a Chinese five spice or sort of a pan Mediterranean mixture of human coriander fennel seeds and smoked sweet paprika.