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…

Tofu Hummus

I was looking for an easy way to incorporate the protein power of tofu into snacks and meals without having to actually figure a way to fit it into each individual dish.

I love hummus because it's so versatile. I use it in place of mayo, butter, salad dressing, sauce and even occasionally as a dip.

Typical hummus is already pretty nutritious. Which is another reason why I love it so much. Tofu hummus just takes it a step further to pack a huge hit of protein into a simple smear or dollop that works with pretty much whatever else I feel like eating.

I used red beans because that's what I had. Any bean would work.

1 package silken firm tofu, thoroughly drained if packed in water
1 can red beans, drained, not rinsed
4 tbls olive oil
1 tbl sriracha
3 cloves garlic
1/2 a jalapeno
few handfuls fresh cilantro leaves
3 tsps salt
2 tsps garlic powder
2 tsps onion powder
2 tsps paprika
1 tsp dill
1 tsp black pepper

Puree all ingredients in a food processor until smooth. Refrigerate for at least half an hour to firm up and allow flavors to marry.