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…

Vegan Garlic Chipotle Stew

I read an op ed piece on yahoo about garlic broth. It intrigued me. As someone who adores garlic, I liked the idea of a very garlic forward broth base.

Garlic and chipotles are definitely the two main flavors here. The garlic flavor is pronounced, yet mellow thanks to a host of complementary supporting players.

It features both mexican and asian influences, but its soul is 100% vegan.

But what really makes this dish interesting is that it does double duty. Not only is it a stew, but it also makes an incredible sauce for moistening and flavoring veggie steaks and burgers.

13 cloves garlic
1/2 medium yellow onion, sliced
1/2 a poblano, diced
1 jalapeno, diced
1 habernero, minced
2 chipotles, plus 2 tbls adobo sauce
1 tbl sriracha
1/2 pint white mushrooms, sliced
1/2 can garbanzos, plus all the can brine
1 can black beans, plus brine
3 tbls olive oil
1/3 cup white wine
1 lime, zest and juice
2 tbls nutritional yeast
2 cups water
2 tsps celery seed
2 tsps thyme
2 tsps salt
2 tsps black pepper

Simmer everything in a stock pot. Simmering until deep, dark and thick. Rest 5 minutes to thicken more.