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 Cheddar Biscuits Recipe 2.0

So I took another crack at my vegan cheddar biscuit recipe. I thought it could be improved and/or tweaked for the better.

I add some olive oil to the mix for flavor and fat. I also added some panko breadcrumbs for a different texture. They are moist and tender on the interior, but there's a pleasant crunch on the outside. The textural contrast adds an unexpected dimension beyond just the flavor sensations.

Also ditched the sugar and the baking soda. Changed out the water for almond milk. Tweaked the spice mix.

Extremely pleased with the results.

2 cups ap flour
3 tbls nutritional yeast
1/4 cup panko
3 tbls olive oil
3 tbls vegan mayo
1 tbl baking powder
2 tsps salt
1 tsp garlic powder
1 tsp dry basil
1 tsp dry thyme
2 tsps crushed pepper flakes
1-2 cups almond or soy milk as needed

Add all ingredients except almond milk to a medium sized mixing bowl. Add 1 cup milk. Gently stir. Add additional milk in 1/4 cup increments until a dense, yet moist dough is formed. Try not to stir too much. The less you stir the more tender the biscuit will be. Add just enough liquid so that all the dry can be incorporated into the dough. You're shooting for the same consistency as classic bisquick drop biscuits.

Drop by rounded mounds onto a non-stick or lubed baking sheet. You should get 6-8 biscuits.

Preheat oven to 450 F. Let the biscuits rest at room temp while the oven preheats. I like the dough to rest before putting it in the oven. So I don't preheat before I start mixing. This allows some of the starches to soak up some of the moisture. They stay tall and fluffy as they bake instead of spreading.

Cook at 450 F for 12-15 minutes or until lightly browned.

Cool for 10 minutes before serving.