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…

Whole Grain Pasta Confessions

I recently tried whole grain pasta for the first time. I was definitely one of those skeptics who looked at the brown color of it and thought it would be gross.

I was totally wrong.

It tasted the same as regular pasta, with just the slightest hint of that nutty wheat flavor.

Had some with a cream of celery soup sauce, which was great. Had some more with a mushroom based sauce. Also very good.

the slight hint of wheat actually paired really well with the mushroom flavors.

All in all, I was pleasantly surprised. I expected wheat bread flavor, but it wasn't like that at all.

Although, I have to confess it did not keep me full any longer than ordinary pasta. Not sure what that's all about.

The ultimate conclusion: whole grain pasta looks strange, but is actually quite good.