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…

Chitalian Pasta

Asian and Italian cuisines aren't typically mixed. But hey, China invented pasta, so why not?

It helps to draw a little outside the lines when you're working without meat or dairy. While it's possible to get a wide array of deep and satisfying flavors from plant based cuisine, it does require a certain Julia Child meets mad scientist approach.

1 package lo mein noodles

1 can garbanzos, plus liquid
2 tbls olive oil
2 large summer tomatoes, chunked
1 poblano, diced
1 red bell pepper, diced
1 jalapeno, minced
2 shallots, sliced
3 cloves garlic, sliced
1 ear corn, removed from cob
1/2 package silken firm tofu, shredded
2 tbls low sodium soy sauce
1 tbl chili garlic sauce
1 tbl sriracha
1 tsp salt
2 tsps black pepper

Cook all ingredients, except noodles in a large skillet. Simmer on high heat until tomatoes are tender and begin to give up their juice.

Cook noodles according to package directions.

Toss noodles with sauce components. Garnish with fresh parsley.