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…

Filet of Potato with White Wine Sauce

I grilled some potatoes over charcoal the other day. I love potatoes. Grilled potatoes get that delicious crispy, smoky skin. It's almost magical. I was slicing the potatoes and it occurred to me that it looked very similar to the way chefs serve sliced beef. So I decided to plate it in a likewise fashion.

The grilled potatoes are accompanied by a vegetable and bean medley and a tomato and wine based sauce.

5 plum tomatoes diced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1/2 a large yellow onion, sliced
3 cloves garlic thinly sliced
1 jalapeno thinly sliced
1 serrano thinly sliced

1 can chickpeas, plus liquid
1/2 cup white wine
2 tbls olive oil
1 tsp salt
1 tsp black pepper
2 tsps dill

The potatoes are simply grilled whole over charcoal.

All the other components are added to a large frying pan and cooked down until the peppers are barely tender.