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…

Zesty Chipotle Lime Sauce

Zest and juice from 1 lime
2 small chipotles with 1/4 cup of the sauce
3 large cloves of garlic roughly chopped
1/2 cup yellow onion, sliced
1/4 cup dill pickle juice
1/3 cup rinsed canned black beans and 2 tsps of their liquid (not the original can liquid, but the liquid that remains after rinsing and storing)
1/4 cup fresh kale, well chopped
1 tbl cream cheese
1/4 tsp turmeric
1/2 tsp paprika
fresh ground black pepper to taste

Buzz all ingredients in a blender until thoroughly combined. There can be a few pieces/chunks, but it should be 95% liquid.

Transfer to a storage container. Let sit at least 3 hours in fridge before using.

Use as a salad dressing, on beans, rice, potatoes, pasta, sandwiches. It also makes a great gazpacho starter or soup starter.