Blackened Tofu
Here's an easy, delicious vegetarian entree perfect for weeknight dinners. And for anyone in your household who claims to dislike tofu? Well, they haven't tried this version yet.
·
By
Katherine Snell
My guess is, if your family asked you what’s for dinner and you responded with “tofu,” you might receive a stare that clearly says “are you kidding me?” Tofu gets such a bad rap. Like a lot of food, if it is seasoned poorly or cooked wrong, it can taste really, really bad. But, on the flip side, if it is seasoned well and cooked to a crisp it can taste really, really good. This tofu recipe is full of flavor and has a great crispy texture. A perfect place to start for first-time tofu eaters.
(I’ll walk you through the process step by step with the next few photos, and you’ll find the list of ingredients and recipe at the end.)
First, drain a block of tofu and cut into even slices. (Note: the thinner the slice the crispier the tofu). Place on a cutting board with a paper towel. If you don’t use the whole block of tofu you can put the remaining piece in reusable container, covered with water. It will last in the refrigerator for about a week.
Blackened tofu! It might be best to serve alongside a yummy, well-known side dish. I just did a quick orzo with olive oil, fresh basil, and Parmesan.
I hope this recipe converts your family to tofu lovers, or at least to tofu non-haters!
Blackened tofu! It might be best to serve alongside a yummy, well-known side dish. I just did a quick orzo with olive oil, fresh basil, and Parmesan.
I hope this recipe converts your family to tofu lovers, or at least to tofu non-haters!
Blackened Tofu
Here's an easy, vegetarian recipe perfect for weeknight dinners. And for folks in your household who claim to dislike tofu, they haven't tried this version.
Ingredients
- 1 block of extra-firm tofu
- 3 tsp of paprika
- 1 tsp of thyme
- 1 tsp of cumin
- 1 tsp of celery seed
- ½ of kosher salt
- ¼ tsp of cayenne pepper or to your family’s taste
- 2 tbsp of Bragg Liquid Amino
- 1 ½ tbsp of cooking oil
Instructions
- Drain tofu and slice into even rectangles (to whatever thickness you desire).
- Layer tofu with towels and press under heavy books for about 20 mins.
- While you tofu is draining mix the spices together in a shallow bowl.
- Once you tofu is drained, cut slices of tofu into smaller squares and coat with Bragg Liquid Amino.
- Dredge tofu slices in spice mixture and shake of excess.
- Heat oil in a large, heavy bottomed skillet.
- Fry tofu slices for 2-3 minutes per side or until brown and crispy.
