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 Mushroom Cream Sauce

An Italian inspired creamy mushroom sauce over pasta. Totally vegan. Just a really simple thick and rich mushroom sauce over elbow pasta. Extremely cravable, yet very healthy.

1 pint cremini mushrooms, sliced
1 cup celery, diced
1 small yellow onion, diced
1 small poblano, diced
1 jalapeno, diced
3 cloves garlic, thinly sliced

1 can garbanzos, plus can brine
3 tbls nutritional yeast
3 tbls vegan mayo
1/2 cup white wine
2 tbls hot sauce
2 tbls olive oil

2 tsps dry basil
2 tsps dry oregano
1 tsps crushed pepper flakes
3 tsps salt
2 tsps black pepper

Saute mushrooms, onions and celery in oil until tender. Deglaze with wine. Cook out wine for 5 minutes. Add poblano, jalapeno, garlic, garbanzos/brine, yeast, hot sauce, spices. Simmer 10 minutes. Stir in vegan mayo.

Toss together warm cooked al dente pasta with the finished sauce.