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…

Warm Pepper Slaw with Black Beans

A very simple,  but extremely tasty entree salad. Veg is tender, but still has bite. A dark, briny broth ties it all together.

1 large red bell pepper, sliced
1 poblano pepper, sliced
1 jalapeno pepper, deseeded, julienned
3 shallots, sliced
3 cloves garlic, sliced
1 cup spinach
1 can black beans and brine
brine from 1 can garbanzos
2 tbls asian garlic chili sauce
3 tbls olive oil

2 bay leaves
2 tsps cumin seed
2 tsps coriander seed
2 tsps salt
1 tsps black pepper

Saute shallots, peppers and garlic in olive oil until somewhat tender. About 10 minutes. Add black beans/brine, garbanzo brine, spices, chili sauce. Simmer 5 more minutes. Turn off heat. Stir in spinach and allow to wilt down for a few minutes.

Serve with barley or rice.