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…

Aquafaba Creamy Salad Dressing (Vegan)

Recently, I read about aquafaba and its amazing properties. Intrigued, I investigated further. I read about mayo, meringue, baked goods and more. I couldn't resist. I had to see for myself what this normally discarded liquid could really do.

I was shooting for a mayo type substance, though not necessarily a mayo flavor. I had read a recipe that seemed straight forward and simple, but I did not have some of the ingredients (lemon juice and mustard). Undeterred, I figured I'd give it a shot anyway.

To the mixing cup that came with my immersion blender I added: the liquid from one can of chick peas, several of the actual chick peas and a few squirts of sriracha.

And then I began to blend...

Magic did happen. The liquid turned white and started to thicken. I continued to blend for about one minute, expecting it to thicken more, but it stayed at a creamy sauce consistency. Think ranch dressing or dense mac and cheese sauce.

I stopped and gave it a taste. Good texture, but kinda bland.

I added more sriracha, black pepper, garlic powder, white vinegar, hot sauce. Then began blending again. At which point it immediately deflated. It was still viscous, but no longer fluffy or creamy.

Undaunted, I tasted again. It was pretty good. I thought to myself, this would be a pretty good creamy salad dressing. So I spiced it up a little more with red pepper flakes and paprika and called it done. I covered it and put it in the fridge to rest.

I haven't used it yet, but the taste and texture were very pleasing. I can see doing it again. There's definitely a lot of potential there.

Sometime in the near future, I'll have to try the real aquafaba mayo recipe to see how well that works.