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…

Alton Brown's Soft Pretzels with Vegan Tweaks

I decided to make Alton Brown's pretzel recipe. I've been a Good Eats fan for years and there are many things he's cooked that I've always wanted to try myself. Pretzels were pretty high on that lengthy list. Since I had all the ingredients, it seemed the perfect time to finally give it a try. I've made yeast breads before, but never pretzels.

I wanted to keep it vegan though, because it didn't seem like it would be difficult to do or that it would cause a major shift in flavor or texture. So I used vegetable shortening instead of butter. I also switched out the egg wash with flavored olive oil.

Another minor change was the kind of salt. I did not have pretzel salt, but I did have a pink himalayan salt grinder. I used regular table salt in the dough. But in the seasoned olive oil I used the fancy salt. I also finished each pretzel with a little more of the fancy salt, since it was a fine grind.

It was easy and fun to do. The results were amazing! Incredible taste and texture.

Thanks yeast and thanks Alton.