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…

Sweet Corn and Pepper Puree

1/2 lb fire roasted red and orange sweet peppers
1/2 broiled sweet corn
2 cloves roughly chopped garlic
1/2 tsp habernero
1 tbl olive oil
1/4 cup white vinegar
1 tsp parsley flakes
1/2 tsp cayenne powder
1 tsp each salt and black pepper

Roast peppers over an open flame until charred. Broil corn on the cob under a high broiler until soft and slightly charred.

Peppers can be roasted over a grill or directly over the burners on the stove top.

Loosely chop peppers and remove corn from the cob.

Add all ingredients to a blender and puree until smooth.

Let rest in the fridge at least 2 hours.