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 Spanish Veggie Medley - Vegan Recipe

This is inspired by the traditional vegetables and spice palette of Spain.

It's a multi-layered one pan stew that builds depth of flavor from earthiness, acidity, sweetness, herbaceousness and heat. It yields a complex sauce that tastes as good as it looks.

1 pint button mushrooms, sliced
1 pint grape or cherry tomatoes, halved
1/2 a medium red onion, diced
1 orange bell pepper, sliced
1 red bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper, sliced
1 serrano pepper, sliced
3 cloves garlic, thinly sliced
1 can chick peas, plus the can liquid
1/4 cup white wine
2 tbls olive oil
1/2 bunch fresh parsley

2 tsps paprika
2 tsps cayenne powder
1 tsp oregano
1 tsp thyme
1 tsp coriander seed
2 tsps salt
2 tsps black pepper

Saute mushrooms and tomatoes in oil and salt until mushrooms begin to darken. Add wine. Simmer for 5 minutes. Add chick peas, garlic, remaining seasonings. Simmer 5 more minutes. Add all peppers. Simmer a few more minutes. Until bell peppers are just barely tender. Turn off heat. Leave pan on warm burner. Stir in parsley. Let sit a few more minutes to wilt the parsley slightly.

The sauce will still be thin when it's hot, fresh off the stove. Thanks to the starches in the chick pea can liquid it will thicken to a nice consistency after cooling a bit.