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.

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…

Vegan Chinese Vegetable Soup

This a very clean and simple application of a few of the vegetable world's most amazing flavors. An exercise in how powerful a minimal set of gorgeous ingredients can truly be.

A good broth is a pleasure to eat and much simpler to make than most would think.

3 shallots, sliced
1 inch ginger, peeled, diced
7 cloves garlic, chunked
1 pint button mushrooms, diced
2 bunches bok choy, ribboned
3 dried japanese chiles

1/2 cup red wine
2 tbls olive oil
2 tsps asian garlic chili paste
1 tsp spicy mustard
2 tbls low sodium soy sauce
1 can chick peas, plus liquid
2 1/2 cups water

2 tsps black pepper
1 tsp salt
1 tsp crushed pepper flakes
1 tsp cayenne
1/2 cup fresh parsley leaves

Add shallots, ginger, garlic, mushrooms, chiles, oil, wine, chick pea can liquid, chili paste, mustard, soy sauce, water, black pepper, salt, pepper flakes and cayenne to a large pot and simmer for 15 minutes. Add chick peas and bok choy. Simmer 5 more minutes. Turn off heat. Stir in parsley. Let sit 3 more minutes.

Serve with rice and sauteed bok choy.

If you have the time, allowing it to rest a few hours or overnight in the fridge will intensify the flavors.