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…

Chipotle Soup with Dumplings

A sweet and spicy broth laced with smokey chipotle. Crispy and tender sauted pasta. Meaty beans. The broth is comprised of such a rich array of veg that it has a depth that makes it truly slurp worthy. I dare you to make this broth and tell me it isn't incredible.

1/2 pint white mushrooms, sliced
1 cubanelle pepper, diced
1/2 cup celery, sliced
1/2 cup carrots, chunked
2 shallots, sliced small
1 jalapeno, deseeded and diced
1 serrano, sliced into rings
1/2 a habernero, slivered
5 cloves garlic, sliced
2 chipotles and 1 tbl adobo sauce

1 tbl olive oil
1/4 cup beer
1/3 cup vodka
1/2 cup water
1 tbl spicy mustard
1 can red beans, plus the can liquid

1 handful fresh basil, chopped small
1 tsp dill
2 tsps each salt and pepper

All the veg gets sauted in the oil, salt and pepper until the mushrooms begin to darken. Add beer, mustard. Cook 3 more minutes. Add vodka, beans. Cook 5 more minutes. Add water, remaining spices. Cook until broth is dark, rich and flavorful.



For the dumplings
Make vegan pasta dough. Shape into small, lightly curved rectangles, about 1/8 inch thick. Boil in salted water for 5 minutes. Saute in hot oil on both sides until nciely browned. Stir into broth mixture.