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…

Pasta in Light Asian Cream Sauce - Vegan

Craving something creamy to cover your pasta? Try this easy technique to get the texture and flavor of a creamy pasta sauce without the dairy. It also packs plenty of protein power to satiate your hunger.

This is pretty light as far as creamy pasta goes. It's not a super thick or rich sauce. It sits somewhere in the middle between an alfredo and butter sauce.

If you're like me and you only like tofu when it's fried, this method will open your mind to other tasty uses for it.

It makes a great sauce base. While it doesn't add flavor, it does provide body and creaminess. It also holds onto other flavors quite well.

1/2 block silken, firm tofu
1 can garbanzos, including the can brine
2 tbls asian chili garlic sauce
1 tbl sriracha sauce
1 tbl nutritional yeast
5 cloves garlic, sliced
1 inch ginger, minced
1 shallot, sliced
1 pint mushrooms, sliced (i used cremini)
1 jalapeno, minced
1 poblano, sliced
1 cup greens of choice (i.e.chicory, endive, kale or spinach)
1/2 bag frozen steam in bag broccoli/cauliflower blend
1/3 cup white wine
1 tbl olive oil
2 tps salt
2 tsps black pepper

1/2 box spaghetti, cooked al dente, pasta water reserved

Set aside cooked pasta in a large storage container.

Use a blender (stick or pitcher) to puree the garbanzo brine and tofu until smooth. Cover and set aside in the fridge.

Saute mushrooms and shallots in oil until nicely browned. Add garlic, ginger and jalapeno and continue to saute 2 more minutes. Delgaze with wine. Cook down 5 minutes. Season with salt and pepper. Add tofu emulsion, sriracha, garlic sauce, yeast, poblano, garbanzos, and 1/2 cup pasta water. Simmer and allow to reduce by 1/4.

Stir in greens and broccoli/cauliflower mix.

Transfer warm sauce mixture into container holding the pasta. Stir to combine. Allow to cool 5 minutes. Sauce will thicken and coat the pasta. Stir again before serving.