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 Sunflower Pesto

Building on the idea of my vegan incarnation of Alton Brown's Cacio e Pepe, I decided to try a pesto style variation. I added basil and spinach as well as a few other touches. It comes together fairly easily. Most things go into the food processor to make the pesto.

It's a creamy, rich version of basil pesto that's totally veganized.

It's easy too. Just cook the pasta. Buzz up the pesto and combine.

2/3 cup sunflower seeds
5 cloves garlic
1/4 cup fresh basil leaves
1/4 cup fresh spinach
1/4 cup nutritional yeast
1/3 cup olive oil
3 tsp fresh cracked black pepper
1 tsp salt
2 tsps crushed pepper flakes
2 tbls vegan mayo
1/3 cup pasta water

1/2 box spaghetti

Cook pasta according to Alton's cold water pasta method.

Process the pesto ingredients until pasty. Transfer to a bowl. Stir in pasta water to form a loose, soupy sauce. Toss in spaghetti. Use tongs to coat in the sauce. Stir vigorously with a spoon to incorporate mayo.