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…

Mediterranean Beef Stew Vegan Recipe

The reason I'm calling this vegan beef stew is the dark rich broth that has a similar feel to a beef broth based stew. I ate a lot of beef stew as a kid and this dish immediately made me think of that.

It gets its depth from a combination of briny olives, earthy mushrooms and sweet black beans.

The big thick slices of mushroom and the hearty black beans take the place of the meat

1 can black olives, including brine
1 can black beans, including liquid
2 pints white mushrooms, sliced
1/2 a medium red onion
6 cloves garlic
1 jalapeno
1 serrano

2 tbls olive oil
1/4 cup red wine
1 tbl white vinegar
1 tbl habernero hot sauce
2 tsps thyme
2 tsps cumin seed
5 pieces clove
3 pieces allspice
1 tsp salt
1 tsp black pepper

Saute mushrooms and onion in oil, salt and pepper until mushrooms have darkened nicely. De glaze with the wine. Cook out for 5 minutes. Add remaining ingredients. Simmer until liquid is reduced by half. Serve with fluffy rice.