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…

Vegan Thai Tomato Salad

A refreshing tomato salad is a wonderful thing in and of itself. I wanted to try something different by incorporating the flavors of Thailand into the mix. Typically when you think of tomato salad your mind automatically goes to Italy.

Italian flavors are a great way to go with a tomato salad, but I was looking to pair my tomato salad with a Thai green curry chickpea dish that I was making.  So I took this approach instead.

The flavors of lemongrass, kaffir lime and galangal make for a unique variation on this classic summer salad. The Thai flavors in the dressing are mild. Just a hint to give it a different kind of depth. The fresh tomatoes, peppers and onions still have center stage. The juice from the tomatoes slowly mixes into the sauce as it chills in the fridge. So be sure to rest it a while and give it a good stir before enjoying it.

1 pint grape tomatoes, quartered
1 poblano, diced
1/2 medium onion, diced
1 jalapeno, minced
1 serrano, minced
3 cloves garlic, minced
1 can black beans, plus 1/4 of the can liquid

1 1/2 tbls hot sauce
2 tbls olive oil
1 tbl thai green curry paste
2 handfuls basil, minced
1 1/2 tsps salt
1 tsp black pepper

Combine all ingredients. Chill for several hours. Stir well after chilling.