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…

Creamy Tomato Tofu Puree

I was going for a protein rich, very tasty thick sauce and I believe that's exactly what I created.

When you mix it with the rice it's really delicious and a complete meal because of the tofu.

1/2 block silken firm tofu
1 large tomato, chunked
1/2 yellow bell pepper, diced
1/4 yellow onion, diced
3 cloves garlic, sliced
1 tbl nutritional yeast
2 1/2 tsps salt
2 tsps paprika
1 tsp cayenne
2 tsps spicy mustard
1 tbl hot sauce
1 tbl sriracha
3 tbls olive oil

Saute the yellow pepper, onion and garlic in 1 tlb of the olive oil and 1 tsp of the salt.

Add tofu, tomato, cooked pepper mix, mustard, 1 tbl olive oil, hot sauce and srirach to a blender or food processor. Puree until smooth. Depending on your blender you may need to tamp down the chunks a few times during the process in order to a get a smooth puree.

Transfer to a mixing bowl and whisk in remaining ingredients until fully incorporated.

You can eat it right away, but a little rest in the fridge will make it even better.