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 Oatmeal Coffee Cookies

I was craving some cookies and decided to try my hand at vegan cookies. Several recipes on the internet suggested that oatmeal peanut butter cookies would be an easy and satsifying dessert.

I kept it very simple. Just a few ingredients. But it turned out really delicious.

1/2 cup rolled oats
1 tsps vanilla extract
1/2 cup maple syrup
3 tbls peanut butter
1 tsp ground coffee
1 tsp cinnamon
1/2 tsp sea salt

Bring maple syrup, peanut butter, salt and coffee to a soft boil. Stir in oats, cinnamon and vanilla.

Continue stirring while cooking over low heat until mixture thickens and adheres to itself, but is still easy to stir. About 2 minutes.

Spoon in 2 inch balls onto a greased cookie sheet.

Chill in the fridge for 15 minutes.

Bake at 400 F for 10 minutes.

Let cool at least 15 minutes.

These start out crunchy and chewy. If you seal them in an airtight constainer they turn softer and chewier when left on the counter overnight.