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…

Vegan Marsala

1 pint baby bella mushrooms, sliced
1/2 cup white or yellow onion, diced
1/4 cup black olives, sliced
3 cloves garlic, sliced
1/2 a jalapeno, minced

2 cups curly pasta
1 cup garbanzos

1/4 cup pasta water
1/2 cup olive brine
1/2 cup marsala wine
3 tbls and 1 tbl olive oil

1 tbl flour

2 tsps salt
1 tsp black pepper
1 tsp crushed pepper flakes

In a very large skillet cook pasta to al dente. Set aside, reserving 1/4 cup of the cooking liquid.

In the same skillet, saute mushrooms in 1 tbl oil, Add salt and pepper. When mushrooms are fragrant and darkened add onion. Saute until onion turns translucent. Add flour, olive brine, remaining oil, garlic, jalapeno and olive slices. Stir to combine. Simmer 3 minutes.

Add wine. Continue simmering 3-5 more minutes to thicken. Add crushed pepper flakes.

Turn off heat. Fold in pasta and garbanzos. Garnish with fresh parsley..