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…

Mediterranian Lentils and Barley

3 stalks chopped Celery
1/2 medium Onion diced
5 cloves sliced Garlic
1 Jalapeno minced
1/2 Habernero minced
1/2 cup Broccoli stems chopped
Water as needed
1 tbl Spicy Mustard
1 tbl Butter
3 seeds Allspice
3 Bay Leaf
Salt and pepper
1/2 cup dry Lentils
1/2 cups dry pearl Barley

In 2 cups water simmer butter, allspice, bay leaf, salt, pepper, celery, onion and 2 ribs/seeds from jalapeno and 1 small rib/seeds from habernero. Simmer 10 minutes.

Remove pepper ribs, bay leaf, allspice.

Add mustard, diced pepper flesh, garlic, broccoli, lentils and barley. Add 2 cups more water. Cover and simmer until lentils and barley are tender, adding more water as needed.

Remove to heat safe storage container. Refrigerate overnight.

Depending on how much liquid is left, add more water to come half way up and let sit at least one hour.