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…

Not Your Grandma's Lentils and Barley

Looking to sort of reinvent my own repetitive preparations of lentils and barley I went for monster flavor on this one. I threw every punch of flavor I could scrounge up at it.

The result was a rich porridge laced with heat and spices.

Sauteing the vegetables really brings out their flavors so that they're much more present in the final dish.

1 poblano pepper, sliced
1 jalapeno, sliced
3 cloves garlic, chopped

1/2 cup garlic puree
1 cup cucumber gazpacho pulp

1/2 cup dry pearl barley
1/2 cup dry lentils

1/2 cup white wine
Several cups water

1 tsp salt
1 tsp black pepper

Saute the poblano in a large skillet with a touch of oil and a pinch of salt. This will really accentuate the flavor and the heat. When poblano is tender add jalapeno and garlic. Saute a few more minutes. Add wine, salt and pepper. Simmer 3 more minutes.

Add lentils, barley and 2 cups water. Cover. Simmer until water is absorbed. Continue adding water as necessary to cook the lentils and barley until tender.

Stir in garlic puree, gazpacho pulp, salt and black pepper. Heat through.