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…

Thai Green Curry Vegan Recipe

I adore the flavors in Thai food. They're unique and addictive. They're also not that easy to reproduce when your local food stores don't sell lemongrass or kaffir lime or galangal. Lucky for me, there's a product called Thai green curry paste. It contains all the fundamental elements that make Thai green curry what it is. It's a little pricey, but it definitely delivers that authentic flavor.

I have used a few non-traditional elements, but the this dish is 100% spicy vegan Thai curry all the way.

I did my best to keep it simple and let the elements of the green curry paste shine. I only added fresh ingredients I felt would enhance the existing flavors of the green curry paste.

1 can black beans, plus liquid
1 can coconut milk
1/4 cup white wine
1 tbl olive oil
2 tbls Thai green curry paste
3 cloves garlic, sliced thinly
1/2 medium yellow onion, diced *
1 pint sliced white mushrooms
1 poblano, diced
1 jalapeno, diced
1 serrano, diced
1/2 bunch cilantro leaves
1/4 inch grated ginger
zest from one regular lime

Saute the onions, garlic, mushrooms, ginger, jalapeno and serrano in the olive oil until the onions are tender and translucent. Add wine and cook down until mushrooms are tender. Add black beans/liquid and coconut milk. Reduce by 1/3. Add Thai green curry paste, poblano and lime zest. Simmer for about 5 more minutes. Just to slightly soften the poblano. Stir in cilantro. Turn off heat. Let rest 5 minutes.

I didn't add any of my own salt to this because the bean liquid and curry paste already had plenty.

* If I had had shallots, I definitely would've used those instead of the yellow onion.