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…

Garlic Cilantro Pesto

12 cloves garlic
1 large bunch fresh cilantro
1 lime, zest and juice
2 tbls mayo or vegan mayo
1 tbl olive oil
2 tsps salt
1 tsp black pepper

Slice the larger garlic cloves in half and pan fry them in a little bit of olive oil until fragrant and lightly browned.

Add all ingredients to a food processor and blend until a creamy emulsion is formed.

Shown with pretzel bread adapted from Alton Brown's recipe. Make my vegan variation of his soft pretzels, but shape into small loaves or buns instead. Cook at 50 F lower to avoid burning the outsides before the centers are done.