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 Broccoli Cheese Mousse Recipe

This recipe uses tofu and broccoli to create a rich and thick puree that has a texture similar to a whipped cream cheese. The broccoli provides that wonderful 'green' flavor and the supporting ingredients give it pizzaz.

It's easy to make. It's great on bread. On pasta. As a dip.

It offers protein and all the great vitamins that broccoli provides. It doesn't taste like broccoli. It tastes and feels like a whipped cream cheese with broccoli and garlic.

Ingredients
1 large head of broccoli
1/2 block silken firm tofu
2 tbls coconut milk
5 cloves garlic
1 tbl white balsamic vinegar
1 tlb olive oil

2 1/2 tps salt
2 tsps garlic powder
1 tsp onion powder

Roast the broccoli at 425 F for 7 minutes.

Once cooled, cut into small chunks and add to work bowl of your food processor.

Add garlic, coconut milk, vinegar, oil, spices and tofu. Break the tofu into small chunks with your hand.

Processor until smooth.

Firm up in the fridge for a few hours at least. Overnight is better.