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 Smokey Southwestern Macaroni Recipe

Nothing quite compares to a pasta dish with a great sauce on it. When creating vegan recipes pasta is an ideal choice. It's full of gluten, which is protein. Runner's love pasta and I love running.

Drawing on the flavors I'm familiar with and the combinations that I know work well together, I create this vegan pasta sauce recipe.

Pasta really shines when you dress it correctly. It needn't be fancy or extravagant. It just needs to be a thoughtful assemblage of complementary ingredients.

It's sweet, it's smokey and it's a little bit spicy. It makes a viscous and unctuous sauce that coats the pasta in its incredibly flavorful embrace. When you want a deep, hearty pasta sauce red wine is always a good choice for a start. Where you take it from there is a wide open with possibilities.

1/2 a medium red onion, sliced
1 poblano, diced
1/2 pint cherry tomatoes, quartered
1 pint white mushrooms, sliced
5 cloves garlic, sliced
2 chipotles, 2 spoonfuls of the adobo sauce
1 tbl spicy mustard
1 tbl sriracha
1 tbl olive oil
1/3 cup red wine
1 can black beans, including brine
1/2 cup garbanzos and brine
1 tsps black pepper
1 tsp dry thyme
8  ounces dry elbow macaroni

Cook pasta to al dente. Set aside.

Saute mushrooms and tomatoes in oil until mushrooms are browned. Add onion, poblano, garbanzos/brine, mustard, sriracha, chipotles, adobo. Simmer 8 minutes. Add wine, pepper, thyme. cook down 5 more minutes. Toss in cooked pasta. Saute 3 more minutes.