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…

Autumn Veggies in White Wine Dill Sauce

Cooking the veg in a skillet with a few spices and some pantry staple liquids allows us to create an easy pan sauce that packs a huge punch of flavor. The aromatics release their juices into the pan and help create a sauce with a surprising level of depth without a lot of effort. Absolutely no meat or animal products required.

8 ounces sliced white mushrooms
2 cups sliced celery
1 cup slice baby bell peppers
1 can garbanzo beans drained, reserving 2 tbls of the aquafaba (can brine)
1 poblano, minced
1 jalapeno, minced
1 habernero, minced
3 cloves garlic, sliced

1/2 cup white wine
2 tbls sriracha
1 tbl spicy brown mustard
1 tbl olive oil

2 tps paprika
1 tsp cumin
2 tsps dill weed
1 tsp black pepper

Cook mushrooms and celery over medium high heat in an extra large skillet. Add 1 tsp salt. Cook until the veggies begin to give up their juices.

Add olive oil, baby peppers, poblano, jalapeno, habernero and garlic. Continue cooking 5 more minutes. Stirring often.

Add wine, mustard, sriracha, garbanzos, aquafaba. Keep cooking for 5 more minutes.

Add spices. 1 tsp more salt. Cook 2 more minutes.

Shown with dill flavored pearl barley, pickled baby peppers and fresh kale.