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…

Crispy, Nutty, Broiled Cabbage

If you've had charred cauliflower and enjoyed it, this is something else you'll probably like a lot. Same principal, different cruciferous vegetable.

Chop white cabbage fairly small. Toss with olive oil, salt and pepper. Go heavy on the salt and don't skimp on the oil, but don't drown it either.

Put it on a sheet pan in a single layer.

Broil on high near the top of the oven for 12-15 minutes until nicely charred.

It gets that same nutty flavour that people love in charred cauliflower. It gets crispy edges and creamy bits. It's a textural and flavor epiphany.

It's great to top other dishes. Try it on top of pasta to replace the grated cheese..It works as a base for salad. On sandwiches. Or you can just munch on a bowl of it. It's that good.