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…

All Fresh Vegan Curry


Made entirely from fresh produce... no canned tomatoes. I used a mortar and pestle to create a paste to season the curry. I had been wanting to try this technique since I saw it used on Masterchef UK.

While I love a coconut milk powered curry, I wanted something lighter and with more protein power. Tofu was the answer.

Seeds from 10 cardamom pods or 1/12 tsps ground
5 whole cloves
2 tsps coriander seed
2 tsps cumin seed
2 tsps paprika
2 tsps turmeric
2 tsps salt
1 tsp celery seed
1 tsp crushed pepper flakes
3 cloves garlic, chunked
1 inch ginger, grated
2 tsps olive oil

Grind all until a fairly smooth paste is formed. Set aside.

1/2 block silken tofu, drained
1/4 cup brine from 1 large jar of roasted red peppers
1 roasted red pepper from the jar
2 tsps sriracha

Puree in a blender until smooth. Set aside.

3 medium vine tomatoes, diced
3 large white mushrooms, diced
1/4 sweet onion, diced
1 can chick pea and the brine
1 poblano pepper, diced
1 jalapeno pepper, diced
1 serrano pepper, diced
1/2 cup white wine
1 tbl asian chili garlic sauce
2 tsps sugar
zest and juice from 1 lime
1 tsp salt
1 tsps black pepper

Add all ingredients, including those which were set aside, to a large pot. Bring to a boil and then simmer for 30 minutes. Allow to cool for 10 minutes off the flame and the sauce will thicken considerably.