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 Spicy French Mushroom Relish

I was trying to figure out how to incorporate more potassium into my diet. Bananas are the first things that come to most people's minds. They do nicely, but I'm not a big fan of fruit in general. Too much sugar.

Then I accidentally found out that mushrooms actually offer more potassium than bananas and way more flavor.

Time to make some mushrooms!

I kept it simple, but not too simple.

There are not a lot of choices of fresh mushroom where I am. So I went with 1 pint white mushrooms and 1 pint baby bella mushrooms.

Mushrooms and brandy are like peanut butter and jelly. They just go together. So I used that too. Basically this is a riff on french onion soup, but with mushrooms as the star ingredient. I kept the amount of liquid low to create a mushroom relish, but you could modify this with more liquid to yield a beautiful mushroom soup.

1 pint white mushrooms, chopped small
1 pint baby bella mushrooms, chopped small
1 poblano pepper, diced
1 jalapeno, deseeded and minced
1 serrano, deseeded and minced
6 cloves garlic, minced
2 tbls brandy
2 tbls white wine, I used sauvigon blanc
1/4 cup olive oil
3 1/2 cups water
2 1/2 tsps salt
1 tsp black pepper
2 tsps celery seed
2 tsps alleppo pepper
1 tsp dry basil

Cook down the mushrooms in the oil and salt until nicely darkened. Add brandy and cook off for 3 minutes. Add garlic and soften that. Add wine and cook off for 3 more minutes. Continue to simmer 5 more minutes.. The mushrooms will release a lot of moisture and you'll have a dark liquid in the pot.

Add 2 cups of the water and continue to simmer until not much liquid is left.

Add remaining ingredients and simmer for 10 more minutes or until your pot ratio is 1/3 deep, dark broth to 2/3 tender mushrooms.