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…

Winter Tomato Linguine

This fresh tomato ragu has just a hint of heat to warm you up on cold winter nights.

Acidic winter tomatoes, sweet leeks and mildly spicy poblanos combine for a uniquie pasta experience.

Olive oil, wine and butter add hearty richness.

4 Roma Tomatoes
2 Jersey Tomatoes
1 Poblano Pepper
1/2 a Jalapeno Pepper
2 Small Leeks, Tender Parts Only
5 Cloves Garlic

1 Tbl Olive Oil
1/2 Cup White Wine
3 Tbls Unsalted Butter

2 Tsps Rosemary
2 Tsps Oregano
1 Tsp Crushed Pepper Flakes
2 Tsps Each Salt and Pepper

1/4 Cup Fresh Basil

8 Ounces Dry Linguine Pasta

Cook pasta in a large high sides skillet. Cook until Al Dente. Drain. Set aside.

In same skillet cook down the tomatoes, leeks and poblano with the oil until the tomatoes begin to break down. About 15 minutes. Add wine, jalapeno and garlic. Simmer 10 minutes. Add dry spices. Simmer 10 more minutes. Add basil and butter. Cook over low to melt butter.

Add hot sauce mixture to cooked pasta and toss to coat. Let sit covered at least 10 minutes before serving. Preferably rest in fridge overnight.