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…

Reimagined Red Beans and Rice

I've been experimenting with keeping things very simple and trying to coax all the flavor I can from a very minimalist set of ingredients. It's been less clean up and more flavor overall.

This is just a saute of red beans and veg. Every ingredient stands on its own and shines.

1/2 a yellow onion, diced
3 cloves garlic, smashed, chopped
1 poblano, diced
1 jalapeno, diced
1 can red beans, liquid included
1/3 cup white wine
2 tsps soy sauce
3 tbls olive oil
1 tsp celery seed
2 tsps oregano
2 tsps salt
1 tsp black pepper

Saute the onions in the oil until translucent. Add peppers and garlic. Saute 5 more minutes. Deglaze with wine. Cook off wine for 5 minutes. Add remaining ingredients. Simmer until reduced by 1/3.