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…

Plant Based Arugula and Basil Pesto

I love the unique bite of arugula. It's a no-brainer for a pesto.

Pesto needn't be limited to being a pasta sauce. Although it's great when used that way.

Try it on toast, baked potatoes, vegetables. Go nuts with it.

A good pesto works as a sauce, garnish, dip, spread. It just makes whatever you pair it with that much better.

Plant based pesto is pretty easy to pull off. Just swap out the cheese. Nutritional yeast is the universal vegan cheese substitute. Not only does it provide complete protein and numerous b vitamins, it also boasts an umami cheese like flavor that vegans have been using for ages to reimagine some of their favorite recipes as cruelty free.

2 cups arugula
1/2 cup basil
3/4 cup almonds
3 tbls nutritional yeast flakes
5 cloves garlic
1 jalapeno, deseeded
1 serrano, deseeded
1/3 cup olive oil
2 1/2 tsps salt
1 tsp black pepper

Buzz it all up in the food processor until your desired consistency is achieved.

For best results, allow to rest a few hours.