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…

Red Pepper and Red Bean Puree

Inspired by Spanish romesco sauce and variations on traditional hummus, I created this red pepper and red bean puree.

Ingredients
1 red bell pepper, chunked
1/4 cup tequila
1 can red beans, drained
3 tbls sriracha
1 lime, zest and juice
12 slices jalapeno
6 small slices habernero
1 tsp olive oil
1 tbl paprika
3 tsps salt
2 tsps black pepper
1 tsp crushed pepper flakes

Cook the bell pepper and garlic in the tequila until softened a bit and the color brightens. About 5 minutes. Add the contents of that pot and all the remaining ingredient to a food processor and puree.

It will be thin. Let it chill in the fridge for several hours to thicken it up and marry the flavors.