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…

Quick Vegan Risotto Recipe

Here's an easy little ristotto dish taht gives that creamy sensation vegan food usually lacks.

2 pints multi color grape tomatoes, halved
1 pint white mushrooms, sliced
2 large shallots, diced
5 cloves garlic
1 jalapeno, minced

1/2 cup arborrio rice
1/3 cup white wine
2 tbls olive oil
1 can garbanzos, plus liquid
1/2 bunch fresh parsley
water, as needed

1 tsp salt
2 tsps black pepper

It's pretty simple, but results in a complex flavor profile. Saute the veg, salt and pepper in the oil, omitting the tomatoes. Add the wine. Cook down. Add the beans, tomatoes and rice.

I wanted to refrain from cooking the tomatoes for too long to retain their texture and color. Their acid and juices still flavor the broth, but they stay alive for the final result.

Add water as needed until rice is creamy. When rice is done, stir in parsley.

It's really easy, but tastes like it was very difficult.