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…

Parmesean Bay Biscuits

Everyone knows and loves those cheddar bay biscuits from the Red Lobster. So much so that there's now a mix specifically to make them. They are quite delicious. You'll get no argument from me. Which is what inspired this variation.

For an accompaniment to an Italian entree they can be modified pretty easily. We'll switch out the cheddar for Parmesan. Instead of old bay seasoning we'll just use garlic powder and basil. We'll also use some freshly minced garlic.

You'll need half a small box of bisquick. Or 2 1/4 cups. About 1 1/2 cups milk. Almond milk or soy milk works. Or 1 percent cow's milk. Just be prepared. You may need more milk than that. This mixture can be tricky. You want to add enough milk to achieve a fairly loose dough. Depending on your add ins that can vary. Always start with the minimum and gradually add more as needed. But try to stir the mixture as little as you can. A tender, flaky biscuit is one least stirred.

I like to add my Bisquick to a mixing bowl and then sprinkle in a few tbls of garlic powder and basil. While the mix is still dry break up any clumps with a spoon or fork.

Then add in your milk and lightly stir. Add the minced garlic and shredded cheese and more milk. Folding lightly, adding more milk to combine until a soft dough is formed.

Spoon onto an ungreased cookie sheet in 2-3 inch blobs. You'll probably get 8-10 biscuits.

Bake in an oven preheated to 450 degrees F for 8-12 minutes. Rotate the pan half way through for an even golden brown.

Let cool for at least 5 minutes before using a spatula to transfer the biscuits to a cooling rack or paper plate for resting.

A tasty Italian inspired variation on the classic cheddar bay biscuits.