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…

Hot and Sweet Vegan Asian Barbecue

This is kind of a take on Asian barbecue. It's got some sweet and some heat. It also has some Mexican influences. Those two cuisines pair really well in my opinion. It's simple to make, but boasts a lot of complex flavors.

1/2 pint button mushrooms, sliced
1 poblano pepper, sliced
1 jalapeno, sliced
1 serrano, sliced
1 habernero, deseeded, minced
3 cloves garlic, sliced
1/2 cup sliced, roasted leeks
3 chipotles
1 can pinto beans, lightly rinsed

1/4 cup red wine vinegar
1/2 cup water
1 tbl black coffee
1 tbl low sodium soy sauce
2 tbls sriracha
1 tbl canola oil
2 tsps real maple syrup
10-12 leaves basil, sliced
1/2 tsp fresh ground black pepper

Silce leeks in half lengthwise. Clean out any grit. Roast under the broiler on high for 3-5 minutes to get a nice char on them and to tenderize. Slice into half rings when cooled.

Add shrooms, all peppers, garlic, leeks, oil and vinegar to a large pot. Simmer for 5 minutes. Add coffee, soy sauce, sriracha, maple syrup, water, basil, chipotles, beans and black pepper. Simmer for 10-15 minutes until liquid is reduced by 1/3.

Allow to rest for 5 minutes off the heat to let the liquid thicken a little more.