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…

Spanish Rice and Beans

This easy one pot preparation builds layers of flavors for a robust finished dish inspired by a combination of the exotic taste of classic Spanish rice and traditional Paella. 100% vegan. 100% delicious.

1 Cup White Rice
1 Can Garbanzos and the Brine

 1 lb Roma Tomatoes, cut into 1/4 inch chunks
4 Leek Tops, sliced thinly
1 Pint Baby Bella Mushrooms, sliced
1 Poblano Pepper, diced
1 Jalapeno Pepper, minced
2 Chiles de Arbol, deseeded, torn
1 Guajillo Chile, deseeded, torn
3 Large or 5 Small Cloves Garlic, sliced thinly

 1/3 cup Marsala wine
2-3 cup water
1 Tbl Olive Oil
1 Tbl Spicy Mustard
1/3 2 ounce jar of Capers with Brine

 3 Bay Leaves
3 Tsps Paprika
2 Tsps Cumin Seed
2 Tsps Celery Seed
1 Tsp Salt
1 Tsp Black Pepper

1 Large Handful Fresh Basil, sliced thinly


Cook down the tomatoes, mushrooms, poblano and leek tops with the oil, salt and black pepper in an extra large skillet. When tomatoes begin to break down and mushrooms start to turn color add the wine. Simmer 10 minutes to cook down the wine and further break down the tomatoes.

Add garlic, jalapeno, capers, dried chiles, mustard, 1 cup water. Simmer 5 more minutes.

Add remaining spices, 1 cup more water, beans, rice. Cover. Simmer to cook rice until tender. About 15 minutes. Adding more water as needed to cook rice and keep mixture wet and saucy.

When rice is tender turn off heat and add basil and a little more water if needed to maintain a thick sauce consistency in the pan.

Remove bay leaves and dried chiles before serving.