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…

Fire Roasted Pepper Puree

This is kind of a spin on salsa verde. Fire roasted poblanos, jalapenos and serrano are the base for a mildly spicy puree. Some fresh basil and garlic are supporting players.

It's got a beautiful color and a beautiful taste.

A cross between salsa verde and chimichurri that is fresh, easy and delicious.

2 poblano peppers
2 serrano peppers
1 jalapeno pepper
1/2 a dill pickle
1/2 cup fresh basil
5 cloves garlic

Roast the peppers over an open flame until the skins blister and darken.

Saute garlic and basil in 1/4 cup olive oil until tender.

Add all components to a food processor. Season with salt and pepper. Puree.Chll a few hours in fridge.