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…

Spicy Corn Puree

I haven't done a puree in a while. They're a great way to take a food you're used to and transform it into something familiar, yet still totally different.

I was watching Masterchef Professionals UK and one of the contestants made corn puree. The color was so stunning that I wanted to try it myself. I don't know what he put in his corn puree - they didn't mention it on the program.

For mine, I used a Mexican influence with some tequila and cumin and threw a little bit of Asia in there as well. 

I was a little surprised by how spicy it turned out considering I really didn't add much spice. You can try it and judge for yourself.

In order to make a creamy and smooth puree and keep it vegan, I used silken tofu. I've really been exploring all the ways silken tofu can replace dairy and egg to take a wide variety of recipes and make them vegan while still maintaining the integrity of the original texture.  I've been having great success with it.

Ingredients
1 can no salt added yellow corn, undrained
1/4 cup tequila
1 lime, zest and juice
6 ounces silken tofu, no liquid
1 tbl canola oil
3 cloves garlic
1/2 inch fresh ginger
1 slice white onion
2 1/2 tsps salt
1/2 tsp turmeric
1/2 tsp cumin seed

In a small sauce pan cook all ingredients except the tofu. Bring to a simmer and then allow to stay at a mild simmer for 5 minutes. No real need to stir.

Add contents of pot and the tofu to a food processor and blend until smooth.

Allow to cool in the fridge for several hours to thicken.