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…

Vegan Mexican Soup

It's been a while since I did something Mexican inspired. When it comes to spice and the manipulation of heat and acid, Mexican flavors are king. In my opinion there is no better cuisine for plant-based than Mexican. It easily introduces great flavor without any unnecessary meat or dairy components.

This is a spicy and sweet broth filled with black beans, corn and various peppers. It's accompanied by a rustic salsa. The corn and black bean soup stand on their own. But the salsa does add another pop of dimension that most palates will definitely appreciate.

Soup
1 cubanelle pepper, diced
1 long hot pepper, sliced
1 jalapeno pepper, minced
1 habernero pepper, minced
1/2 medium red onion, diced
3 cloves garlic, minced
3 japone peppers, torn, most of the seeds removed
2 puya peppers, torn, most of the seeds removed
1 inch ginger, peeled, minced
1/2 cup parsley
1 can black beans, rinsed
1 cup frozen yellow corn
1 tbl spicy mustard
1 tbl sriracha
2 tbls olive oil
2 tbls apple cider vinegar
1 tsp cumin seed
1 tsp coriander seed
2 tsps salt
1 tsp black pepper
4 cups water

Bring to a boil and then simmer all ingredients except corn, parsley and beans. Simmer until reduced by 1/3. Add beans. Simmer another 10 minutes. Stir in corn and parsley. Rest in warm pot with heat turned off for 5 more minutes.