Spicy Barbecue Tofu

Tofu tends to get a bad rap. If it's not prepared properly it can feel like eating an old sponge and taste of absolutely nothing. On the other hand, when treated well, tofu can be a scrumptious treat for the senses as well as powerful nourishment for the body.

I first fell in love with tofu through my local Chinese takeout. They have deep fried tofu with sauteed vegetables. Deep fried tofu has the perfect chewy exterior and pillowy soft center. It tastes of all the vegetables, oil and soy sauce from the wok.

I've experimented with cooking tofu at home. I don't really deep fry. But there are other great ways to prepare tofu as a main protein. I like to broil it. I use a classic meat eaters method to give it flavor. I brush it with a glaze before and mid cooking. It works brilliantly both in terms of flavor and texture.

It's totally vegan.

Ingredients
1 package extra firm tofu
4 tbls olive oil
2 tbls hot sauce
2 tbls sriracha
1 tbl apple cider vinegar
1 tsp salt
1 tsp paprika
1 tsp…

Crusade

I would like to complain for a moment and hopefully start a crusade. I doubt that will happen, but it would be nice if it did.

Personally, I am sick and tired of emailing all the cheese companies and asking them whether or not their enzymes are vegetarian. Not to mention, I'm not sure I trust their responses.

With the plethora of information available to today on food product why is it that there still isn't an indication of from where cheese enzymes are derived.

Ingredients lists mark in bold the possible, not even definitive, existence of milk, soy, wheat, egg and nuts on every package. And yet, when one reads a cheese ingredient label, it simply says enzymes. With no hint as to their murky origins.

The only company smart enough to mention their enzymes are animal free is Cabot. All the rest you have go to their website, search around, not find, email to ask, then wait an eternity for them to say this may contain or that might have.

It just isn't right. It should be clearly marked on each and every package of cheese what type of enzyme is used.

So far, I know, Crystal Farms is all veg. As are Great Lakesm, Heluva Good and Cabot. America's Choice (a and p) brand is mostly. Not American, or provolone and some others. Mostly Italian cheeses are not. Same goes for Sorrento and Sargento. Steer clear of Parmesan, Provolone, Asiago. Fontia. Muenster, Jarlsberg and American. Avoid Kraft altogether.

I wish I knew how to start a massive internet campaign demanding full disclosure for cheese enzyme sources. Vegetarians and vegans and people who do not wish to consume pork or veal need to band together. Non-vegetarian cheeses are made with calf (veal) and pork stomach enzymes. Plenty of non-veggies don't want to eat these foods and yet are unwittingly doing so. It's wrong.

To facebook I go.