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…

Easy Red Pepper Sauce

This sauce is so simple, but delivers immense flavor.

1 large 24 ounce jar roasted red peppers
3 cloves garlic
1 jalapeno
2 tsps celery seed
2 tbls olive oil
2 tsps salt
1 tsp black pepper
1 tbl sriracha

Puree all ingredients in a blender. Add back to original roasted pepper jar. Chill at least 2 hours.

It's a condiment. It's a sauce. It's a salad dressing. It's anything you need it to be! Quick and easy flavor with just a handful of ingredients.

Show with white rice and a mushroom and tomato chutney. This is also very easy and has a big payoff.

Chutney
2 white mushrooms, diced
2 vine tomatoes, diced
1/4 sweet onion, diced
1 clove garlic, diced
1/2 cup spinach
1/4 cup white wine
2 tbls olive oil
2 tsps salt

In a 10 inch fry pan cook down tomatoes, mushrooms, onion and garlic in the oil and salt. About 5 minutes. Add wine and cook off wine for 3 minutes. Turn off heat. Stir in spinach to wilt.