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…

Let's Talk About Kale

Even though I've been vegetarian for many years, I've only recently gotten into kale. Turns out I was missing out. I just started to use it because romaine gets pricey in the cooler weather. Who knew that kale makes an awesome salad base. I love it raw.

I don't make smoothies with it. I don't make smoothies at all.

Kale is good cooked as well. I use it much the same as I would spinach. Allowing it to wilt a little bit. But where spinach can taste a little bit too much like the dirt from which it came, kale has a fresh, green flavor and a crisp bite.

I had been doing regular cabbage for salad. And green cabbage is great too. But heads of cabbage are generally at least 3 lbs. So at 99 cents per pound there's no option for spending less than $3 just on the cabbage. Where with kale at $1.69 a pound and the store formed bunches less than half a pound, I can spend less and take home more. A lower weight of kale seems to go much father.

Another benefit is the kale remains relatively untouched by the other store patrons.

Both cabbage and kale have long shelf lives. at least a week, sometimes more. all the more reason to love both.

if you love salad, or wish to start loving it, kale is the perfect way to achieve that. it it is sturdier than traditional lettuces and has a pretty neutral flavor.

if you buy too much you can cook the extra to help preserve it longer.

Kale is quite at home anywhere you'd use spinach, romaine, iceberg or arugula. Dont' let those California people and their green smoothies turn you off to this great vegetable.

This curly leafed diva deserves better than the blender.