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…

Latin Harissa

This time we're melding Africa and Latin America. The first time I tasted harissa I was in love. It's quite possibly the best condiment ever created. This riff on it uses fresh, locally sourced cubanelle peppers as the base.

6 cubanelle peppers, deseeded and roughly chopped
1/2 cup sweet onion, sliced
1/4 cup old fashioned oats
2 tbls nutritional yeast
5 cloves garlic
1 jalapeno, deseeded
1/2 a habernero, deseeded
1 inch knob ginger
1 lime, zest and juice
3 tbls olive oil

2 tsps salt
2 tsps black pepper
2 tsps cumin
2 tsps coriander

Add all ingredients to a food processor and buzz until a slightly chunky puree is formed. Chill for at least a few hours.

Really easy to prepare, but tons of flavor!