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…

Pickle Soup

Salty, tangy, hot and sweet. This one hits every note. Everything is slowly simmered to create a deep broth that binds all the other components together in harmony.

1 can chick peas/brine
1/2 a medium yellow onion, diced
3 stalks celery, diced
1 poblano, diced
1 jalapeno, minced
1 serrano, minced
6 cloves garlic, minced

2 cups water
2 tbls pickle brine
1/2 cup white wine
1/4 cup brandy
2 tbls olive oil
1 tbl sriracha
1 tbl hot sauce
1 tbl spicy mustard
1 lime, zest and juice

several handfuls fresh parsley leaves
2 tsps paprika
1 tsp celery seed
2 tbls nutritional yeast flakes

Add it all to a pot, except the fresh parsley. Bring it to a boil and then keep it on a slow simmer for 30 minutes. Remove from heat. Stir in parsley. Rest 5 minutes.