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…

Cucumber Gazpacho

While cucumber gazpacho is nothing new, I thought I'd try my take on it. I went green on green on green for the full green gazpacho experience. As always, it packs some heat.

2 large cucumebrs, sliced and slices halved
1/2 cup celery, sliced
1 large poblano pepper, diced
1 jalapeno pepper, minced
1/2 a habernero pepper, finely minced
5 cloves garlic, sliced
1 slice rye bread with caraway seeds

2 tsps salt
1 tsp black pepper
1 tsp celery seed
1/2 tsp garlic powder
2 tsps dill weed
2 tsps parsley

1/4 cup white wine
1/4 cup water
2 tbls olive oil
2 tbls white vinegar

Cook celery over medium high heat in a large frying pan. When celery begins to soften add wine, oil, salt, black pepper. Cook 5  more minutes. Add all three hot peppers, celery seed and garlic. Continue cooking until all the veg is very tender. Stiring occasionally.

Add sliced cucumber to food processor and puree. Add warm celery mixture, bread, vingear, water and remaining spices. Buzz until roughly pureed. Pass through a mesh strainer.

Chill a few hours before serving.

Don't discard the pulp left in the strainer. Save it to flavor other dishes or to top salads.