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…

Vegan New York Style Bagels

I was given my very first Kitchenaid stand mixer for Christmas this year. I feel like a real cook now.

I'd tried to make bagels once before. The results were not so good.

So to inaugurate my brand new stand mixer I attempted fresh made bagels version 2.0.

Starting with a different recipe that sounded way better, I set off on my bagel making adventure with an appropriate amount of gusto.

I used the New York Style Bagel recipe I found at sophisticated gourmet. The only thing I changed was I did not do an egg white wash. To keep it vegan I brushed the bagels with olive oil and sprinkled them with fresh ground pink Himalayan salt before baking.

Other than that minor change, I tried to follow the recipe exactly. I didn't have bread flour though. So all purpose was what I used.

It was actually pretty simple. Just a lot of waiting involved.

I used the stand mixer to knead the dough and create the needed gluten. It made creating a stretchy, firm dough very easy.

I also added a little minced garlic halfway through baking. It toasted up nicely, but it wasn't too keen on sticking to the little dome shapes. I didn't add it when I originally did the oil wash because I don't like garlic when it's baked too long in the oven. I suppose another method to try might be to do a second olive oil wash halfway through baking to see if more garlic might stick better without being overcooked.

At any rate, the payoff was absolutely fantastic! Incredible! Sublime!

The best bagels I've ever put in my mouth. Everyone who tried them was amazed.