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…

Spicy Celery and Parsley Pesto

Celery is a very versatile vegetable. It seamlessly goes from a crunchy raw snack to a brilliant stock ingredient to the star of a delicious puree.

Parsley and celery are from the same family and complement each other really well. That's the magic behind this particular pesto.

The acid from white vinegar helps everything to pop.

Oregano and sage work well with the celery and parsley to add more depth.

As usual, there's some heat to round things out.

Try this pesto as a salad dressing, a sandwich enhancer, over pasta, rice,  or use it as a condiment on any dishl that needs a little more moisture, flavor or kick. It's got a gorgeous green color and an assertive punch of flavor.

The blender does all the work. You just enjoy the results.

2 cups celery chopped with at least 1/2 cup leaves
1 cup fresh parsley chopped
1/4 cup red onion sliced or chopped
3 cloves garlic peeled
2-3 jalapeno pepper ribs with seeds
1/3 cup white vinegar
1/4 cup pickle brine
1 tbl olive oil
1 tbl sriracha
1/4 tsp oregano, sage, ground garlic, chili powder, crushed red pepper flakes
1 tsp salt, pepper

Buzz all ingredients in a blender until nicely pureed. Taste. Adjust spices if desired.

Transfer to a storage container and let mixture relax in the fridge at least a few hours.