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…

French Style Red Wine Mushroom Reduction

I find it fascinating that if you cook red wine long enough it becomes a sauce. It just thrills me that this is possible.

I believe when you combine red wine with red onion it's a magical pairing. They have compounds in common that enhance eachother.

I also know that mushrooms and red wine love each other.

Caramelizing mushrooms and red onion as a first step in creating a red wine reduction sauce is a simple, hassle-free way to create a robust and deep sauce to rival any french recipe.

Ingredietnts
1 pint sliced white mushrooms
1/2 medium red onion, sliced
2 jalapeno peppers, sliced
3 cloves garlic, thinly sliced

1/3 cup red wine
3 tbls olive oil
1 can pinto beans, plus can liquid
2/3 cup water

1/2 bunch parsley leaves

2 tsps thyme
1 tsp rosemary
2 tsps basil
1 tsp oregano
2 tsps salt
1 tsp black pepper

Cook the mushrooms and onions in a large skillet with 1 tbl of the olive oil and salt. Saute over medium-high heat until mushrooms are deeply browned. It'll take 15-20 minutes. Stir occasionally to brown all sides and ensure nothing burns. 

Deglaze with the wine and cook down for about 5 minutes, until the pan is nearly dry again.

Add beans, liquid, remaining oil, garlic, jalapeno, water, remaining spices. Simmer to cook down until a the sauce in the pan coats the back of a spoon.

Turn off heat. Stir in parsley. Let rest 2 minutes.