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.

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…

Salad Solutions

It's that time of year again. Romaine and other lettuces are officially out of season. So it's time to switch to cabbage for your salads. Cabbage makes a great salad base as far as I'm concerned. I miss it all summer long and look forward to its return as the fresher, cheaper choice.

The best thing about cabbage though, is how well it keeps. Lettuce, you get a week tops. Cabbage on the other hand ages very slowly. It still looks as fresh as the day I bought it after 8 days in the fridge.

If you haven't yet tried using cabbage as your salad base, it's time to start. Forget slaw. Cabbage is more than that slimy picnic staple. It's just like lettuce, only better.

Chop up green, red or other cabbage in advance and store in a large metal bowl in your fridge. In separate containers store other salad ingredients. Celery, carrots, broccoli, potatoes, cucumber, onion. Whatever you like. I always store all the salad part separately.When you're hungry simply toss some of each into your bowl and dress.

Don't forget the beans. A salad just isn't right without some hearty protein packed legumes to give it power.

White vinegar and nutrional yeast make a nice salad dressing, especially for vegans and vegetarians. Canned soup is also a great salad topper. Progresso lentil and minestrone are realy good in that capacity. They are both vegetarian. There are actually two varieties of vegetarian lentil. One is more tomatoey and the other bigger on the celery. Personal preference which you choose.

Rice and pasta also make great salad toppers. I like this because you get to eat the pasta or rice, but if you fill the bowl with salad first, you wind up eating a lot less of the starchy stuff, but still get the great taste of it.

Hummus and guacamole are two more awesome salad dressings. Just thin them out slightly with vinegar and/or hot sauce to get good coverage on all your veg.