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…

Vegan Pasta Al Fresco Recipe

This exceedingly easy to cook recipe yields extraordinary flavor.

The minimalist ingredients of Italy have an almost magical ability to deliver a huge bounty of deliciousness. This truly is an example of the sum being greater than its parts.

Traditional recipes will call for any number of cheeses. Parmesan, mozzarella, etc. Leaving out the cheese allows the tomatoes and garlic to really shine.

If there's one major foodie benefit to cooking vegan, it has to be that you learn to respect the potency that fruits and vegetables have to offer. Given the chance to really stand on their own, unfettered by unnecessary dairy, they will really surprise you.

Parsley is one of those herbs that most people dismiss. It's true that dried parsley offers nothing worthwhile to a cook. Fresh parsley on the other hand, is a powerhouse ingredient that deserves your respect.

2 cups dry elbow pasta + 1/3 cup pasta water
2 pints grape tomatoes, halved
1 jalapeno, sliced
7 cloves garlic, sliced
1 can garbanzos, plus brine
1 cup broccoli florets
1/2 cup white wine
1/2 cup olive oil
1/2 cup fresh parsley
2 tsps dry thyme
1 tsp onion powder
1 tsps crushed pepper flakes
1 1/2 tsps salt
1 ts black pepper

Cook pasta to al dente. Add broccoli, Set aside.

Heat oil in a very large skillet Add tomatoes, salt and black pepper. Blister the tomatoes over medium high heat for 7 minutes. Add wine. Simmer for 5 minutes. Add garbanzos, brine, garlic, jalapeno, remaining dry spices. Simmer 5 more minutes. Turn off heat. Stir in parsley. Rest on stove for 3 minutes.

Pour tomato mixture over pasta/broccoli. Stir to combine. Cover. Rest for 7 minutes.