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…

Oero Oatmeal Peanut Butter Cookies with Caramel Sauce

These vegan cookies are simple to make, but really hit the mark on a sweet, moist treat.

4 golden double stuf oreos
1 cup old fashioned oats
1 tbl peanut butter
3 tbls vegetable shortening
2 tbls flour
1 tsp baking powder
1/4 cup almond milk
1 tsp vanilla extract
1/2 tsp salt

Pulse all ingredients in a food processor until a chunky dough is formed. Add more almond milk or oats  as needed to achieve a scoopable/shapeable dough.

Drop by rounded spoonfuls onto a greased cookie sheet.

Allow to rest in the freezer while the oven preheats.

Heat oven to 400 F.

Bake for about 12 minutes or until mostly set, but still slightly tender. Cool to set.

Caramel Sauce
1 cup real maple syrup
1/2 tsp salt
1 tbl vegetable shortening

Simmer maple syrup until it turns a caramel color. Whisk in shortening and salt. Allow to cool.