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…

Mediterranean Rice

Do you have that leftover 1/3 jar of tomato sauce always hanging out in your fridge after you make a batch of pasta or ravioli? Don't want to waste it? Don't know what to do with it? This is an easy solution that also tastes great.

1/2 cup dry white rice
2 poblano peppers, diced
1/2 a jalapeno, minced
1/2 a serrano, minced
1/2 a habernero, minced
6 small cloves garlic, minced
1/2 cup spinach
1/3-1/2 jar leftover tomato sauce
2/3 jar's worth water
1/4 cup red wine
1 tbl canola oil

Four different kinds of peppers turn ordinary jarred sauce into something special. A little wine goes a long way.

Add all peppers, rice, garlic, wine, oil, water, sauce to a large sauce pot. Cover. Bring to a boil then lower heat and simmer slowly for 15 minutes or until rice is tender. Stir in spinach.