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…

Red Wine Braised Lentils and Barley

You can never go wrong with lentils. At least that's my thinking. Lentils are always tasty and satisfying. They also are a blank canvas upon which you can layer any flavors you desire. They will readily soak them up and reward you with superb taste and texture.

Try cooking your lentils in a onion/garlic broth that utilizes what we would normally discard. Save your onion skins and garlic clove skins. Simmer then for at least 15 minutes in 2 cups of water and 1 tsp of salt. Simmer longer if necessary. Until the broth smells quite oniony.

Ingredients
1/4 cup dry lentils
1/4 cup dry pearl barley
1/3 cup red wine
7 cloves minced garlic
1/2 medium onion minced
1 medium tomato diced
1/3 cup three color frozen bell pepper with onions
2 tsp Ms. Dash salt free chipotle seasoning
Salt, pepper to taste

Add your barley to the broth, ms. dash and another tsp of salt. Also add several good grinds of black pepper. Simmer for 5 minutes. Then add your lentils.

Cook 5 more minutes and then add your wine.

Continue cooking for 10 minutes longer. Then add onion, tomato, frozen pepper mixture and garlic.

Simmer for 2-3 more minutes until the onions are tender and the frozen stuff is warmed through.

Remove from heat and finish with fresh parsley or cilantro. Add additional salt and pepper to taste.