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…

Sweet and Spicy Mushroom Teriyaki

1 pint white mushrooms, sliced
1 can garbanzo beans
1 cup fresh or frozen broccoli
1/2 medium red onion, sliced
1 small head bok choy, sliced
1 jalapeno, minced
3 cloves garlic, sliced
1/2 cup fresh cilantro

3 tbls soy sauce
2 tbls hot sauce
1 tsp habernero hot sauce
1/2 cup red wine
2 tbls red wine vinegar
1 tbl canola oil

1 tsp salt
2 tsps paprika
2 tsps thyme
1 tsp crushed pepper flakes
1 tsp cayenne
2 tsps black pepper

Saute mushrooms and onions in the oil until tender and darkened. Add jalapeno and garlic and continue to saute for a few more minutes, until fragrant.

Add garbanzos, bok choy, soy sauce, hot sauces, wine, vinegar, spices. Cook for 15 more minutes to reduce the sauce l and marry the flavors.

Turn off heat. Stir in cilantro. Let rest 2 more minutes.