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…

Vegan Chicken Barley Soup

Chicken soup is one of those foods that is just a part of the fabric of our lives. It makes us feel better when we're sick. It warms us up after a hard day out in the cold. It conjures up memories of grandma from when we were children.

There's no chicken in this. There's no faux chicken in it either. It is however, designed to recreate the soothing and satisfying tastes, textures and aromas of classic chicken soup without the chicken.

Veggies
2 cups diced celery
1 cup diced carrots
1 cup diced white onion
1/2 cup diced poblano
1/2 a jalapeno, minced
3 cloves sliced garlic
1 cup diced green cabbage
1/2 cup diced kale

Liquids
1/2 cup white wine
3-5 cups water
2 tbls olive oil

1/2 cup dry pearl barley
2 handfuls fresh parsley

Spices
2 1/2 tsps salt
2 bay leaves
2 tps thyme
2 tsps rosemary
2 tsps basil
2 tsps paprika
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp cayenne
2 tsps black pepper

Combine all veggies, except cabbage and kale, liquids (3 cups water) and half of all spices in a large pot. Bring to a boil and then simmer uncovered for 15 minutes.

Add barley. 1 cup more water.

Continue simmering covered until barely is tender. Adding more water as needed to keep a soup level of liquid in the pot.

When barley is just barely tender, add kale and cabbage and more water if required. Simmer 3 more minutes. Turn off heat. Keep pot on hot stove burner. Stir in remaining spices and parsley. Let sit covered 3 more minutes.