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…

Pea Puree and Carrot Puree Using Almond Milk

I was curious if it would work to use almond milk in a puree where you'd normally use cow's milk or cream. As it turns out, it works great.

I tried two different purees. A pea and a carrot. Both turned out smooth and tasty. The colors also turned out very appealing.

Carrot Puree
2 cups roughly chopped baby carrots
1 cup almond milk
1 clove garlic
1/4 cup fresh cliantro
1 slice rye bread seeded with caraway
1 tsp olive oil
2 tbls hot sauce
1 tsp each salt and pepper
1-2 tsps dill to taste

Heat over medium the milk, carrots, oil, garlic, hot sauce, salt and pepper in a medium sauce pan with the lid on. Contineue cooking on a low flame until carrot are tender. About 15 minutes.

Add hot mixutre, torn up bread slice, cilantro and 1 tsp of the dill to a blender. Puree. Taste. Add more salt, pepper, dill if desired.

Pea Puree
2 cups frozen green peas
1/2 cup almond milk
1 clove garlic
1/3 cup fresh cilantro
1/4 cup vegetarian parmesean
1 tsp each salt and pepper

In a medium sauce pan heat over medium low the almond milk, garclic clove, salt and pepper. When mixutre is just about to simmer add frozen peas and heat 2 minutes more.

To a blender add cilantro, parmesean and warm pea/milk mixture. Puree until smooth. Add additional salt, pepper or cilantro if desired.