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…

Walnut and Flax Vegan Cheesy Pasta

I was looking to incorporate some extra omega 3 into my diet. I'm also always trying to think of new and delicious ways to create creamy, cheesy vegan pasta sauces. They're so satisfying. In many ways, they're better than the real thing. Complex and unexpected flavors. Filling and nutritious. But above all else, they have to taste great. They have to make you want to come back for more. This recipe ticks all those boxes.

1/2 cup chopped walnuts
1/2 cup ground flax seed
1/2 cup nutritional yeast
3 tbls olive oil
3 cloves garlic
1 tsp salt
3 tsps black pepper
2 tsp crushed pepper flakes
2 tbls hot sauce
1-2 cups pasta water
2 heaping spoonsfuls vegan mayo
2 handfuls parsley, roughly chopped

1/2 box cooked pasta

Add walnuts, flax seed, yeast, garlic, salt, pepper, pepper flakes, hot sauce and oil to a food processor. Pulse til the bigger pieces are small, then continue to process to create a paste.

As an alternative to using a food processor you could grind the walnuts in a coffee/spice grinder. Then form the paste with the ingredients by hand using a wooden spoon. I bought ground flax seed, but you could buy whole and grind that as well. You'd also need to microplane your garlic.

Remove to a large bowl. Add 1/2 cup pasta water and stir to combine. Stir in cooked pasta. Continue adding pasta water until a somewhat loose sauce coats the pasta. Stir in parsley and vegan mayo. Stir until creamy and smooth. Add a little more pasta water if neccessary to get the desired consistancy.

If you have leftovers later on, you can add a little more water and stir to loosen things up a bit. When this chills in the fridge it does tighten quite a bit.