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…

Mexican Chili Vegan

Sweet and spicy. A big dose of complex heat fortifies this deep red broth of peppers, tomatoes and beans. The flavor is as gorgeous as the color.

As with any respectable chili there are a lot of components. But in this case, they all go into one pot to stew and generate their magic. So it's actually quite simple to execute.

1/4 yellow onion, sliced
1 poblano, sliced
1 jalapeno, diced
1 serrano, diced
1 habernero, diced
3 vine tomatoes, chunked
1 can black beans, plus liquid
2 chipotles, plus 1 tbl adobo sauce
2 chles del arbol
1 dry japanese chile
3 cloves garlic, sliced
1 lime, zest and juice
1/2 cup water

2 tsps paprika
1 tsp cumin seed
1 tsp coriander seed
1 tsp garlic powder
1 tsp celery seed
1 tsp black pepper
1 tsp oregano
1 tsp salt
1 tbl olive oil

Add all ingredient to a large pan or pot. Bring to a boil and then simmer over medium heat until veg is tender and a dark, rich, thickened liquid is formed.