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…

Vegan Mexican Pasta Recipe

Next time you're trying to create a vegan sauce try using a can of beans. The salty, starchy liquid from the can is a great vegan sauce foundation.

Different varieties of canned beans will yield their own unique tasting sauces. What other components you choose to pair them with will determine the nature of your sauce. It's all up to your imagination and personal taste.

8 ounces dry pasta

1 can red beans, undrained
1/2 a medium red onion
1 large red bell pepper
1 poblano pepper
1 jalapeno pepper
1 serrano pepper
3 cloves garlic

1/2 cup white wine
2 tbls pickle brine
3 tbls olive oil
3 tbls reserved pasta water

2 tsps cumin seed
2 tsps coriander seed
2 tsps salt
2 tsps black pepper

Cook pasta to barely al dente. Set aside. Reserve the 3 tbls of pasta cooking water in with the set aside pasta.

Saute onion, bell pepper and poblano pepper in olive oil, salt and black pepper. Cook until peppers just barely begin to get tender. Add remaining ingredients, except for pasta/pasta water. Cook until liquid begins to thicken. Add pasta/pasta water. Stir to coat pasta in the sauce. Cook for a few more minutes, until sauce is a nice consistency.