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…

Morrocan Stew - Vegan

This is a sweet and very spicy broth flavored with influences from the middle east and the indian subcontinent. It also has a little touch of good old fashioned chicken soup to it. There is no actual chicken involved, of course.

6 stalks celery, sliced
1 medium onion, diced
1 lb bag baby carrots
1 poblano, diced
6 cloves garlic
1 jalapeno, sliced
1 serrano, sliced

1 can chick peas, plus brine
1 can black beans, plus brine

1/4 cup olive oil
1/2 cup white wine
2 tbls sriracha
2 tbls white vinegar
water to cover

1 bunch parsley
2 tbls nutritional yeast
2 tsps paprika
1 tsp turmeric
2 tsps celery seed
1/2 tsp cayenne powder
3 tsps salt
2 tsps black pepper

In a large stock pot sweat off your celery, carrots and onion in the oil and 1 tsp of the salt. Do this for 5 minutes, then cover and let cook down for 5 more minutes. The veg should've released a lot of their water.

Add wine and cook off uncovered for 5 more minutes.

Add remaining ingredients, except parsley, and enough water to barely cover all the ingredients.

Simmer uncovered for 20 minutes.

Stir in parsley. Simmer 10 more minutes.

Allow to rest in the fridge overnight. This continues to pull flavor from all the ingredients and gradually marries all the components.