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.

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…

Low Carb Plant Based Brownies with Peanut Butter Mousse

For Thanksgiving I wanted to create a dessert that both myself and my brother could enjoy. He's type 2 diabetic and low carb. I'm plant based.

He loves brownies, but doesn't know how to create a low carb version. I"m a foodie and figured I'd see what I could do.

It was actually pretty easy. Just swap out the flour with cocoa powder. Swap out the eggs with flax seed. Swap out the sugar with Stevia.

I'm not much of a baker, but I still remember how a brownie batter should look and feel. I used that to guide me.

This yields a small portion. About 4 fairly generously sized brownies.

1 cup cocoa powder
1/4 cup almond meal
12 packets stevia
1/4 cup olive oil
2 tbl flax seed
1 tsp salt
1 tsp baking powder
water as needed

Put everything into a mixing bowl except the water. Stir it up well. Slowly add the water until you have a thick, rich brownie batter.

Let the batter rest a few minutes. The flax seed will thicken and create a similar texture to an egg based batter.

To get my almond meal, I ground whole almonds in a coffee grinder and sifted out the chunks.

A looser batter will yield a cakier brownie. A denser batter will give you a fudgier version.

Lightly grease four small ramekins and distribute the batter evenly between them.

Put then on a quarter sheet pan. Bake at 375 F for 15-18 minutes.

They should be mostly firm, but slightly moist in the middle. It's better to under cook them than to overcook them. They're plant based... so you don't need to worry about destroying the salmonella from eggs. Err on the side of under.

Let them cool at room temp for 20 minutes and then cover each brownie with plastic wrap and let chill in the fridge. They firm up and become scrumptiously gooey after a nice long rest in the fridge.

I embellished the brownie with peanut butter mousse, chopped almonds and espresso salt. To make the peanut butter mouse just combine equal parts silken firm tofu and regular peanut butter. Use a food processor or stick blender to emulsify.

Who doesn't love peanut butter and chocolate? No one. That's who.