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…

Spicy Tomato Sauce

Here's a really simple tomato based sauce that's good for pasta, rice, salad, etc. It's a little spicy, but nothing crazy. It's also really easy and tastes awesome.

1 lb roma tomatoes
2-3 chipotles and 2-3 tbls adobo sauce
1/3 cup chopped raw celery
1 tsp olive oil
3 cloves garlic
basil, salt, pepper to taste

On a baking sheet roast the tomatoes whole in a 425 degree oven for 10 minutes.

The tomatoes take on a really deep flavor from a few minutes in the oven.

Roughly chop and add tomatoes to a blender. You may have to add them in batches to avoid making a mess. Add garlic, chipotles, adobo sauce and oil. Puree. Add celery, spices and remaining tomatoes and buzz again.

Taste and adjust seasoning. Keeping in mind the flavors will intensify after a few hours to rest and marry.

It'll be very liquidy at first, but will thicken up nicely after a rest in fridge.

Enjoy over anything with a neutral flavor. Potatoes, salad, pasta, rice, veggies, beans.

You can achieve an interesting variation by also roasting the celery and garlic.