If you’ve ever met someone who declared they didn’t like tofu (or if you yourself think you don’t), I beg you to try this recipe. In my house, we rarely prepare tofu, as it is not our favourite ingredient (we’re more tempeh lovers), but this recipe brings tofu to a whole new level. The blackening and crispiness make it so desirable, we crave this! The secret is the smoky spices and cooking the tofu at high heat. Served with a fresh salad, over quinoa or other grain, or even in a sandwich, this is one of those meals that pleases even the pickiest eater (including my four year old), omnivores and herbivores alike. I’m always wishing I made more….
We had ours with a fresh green salad, with beautifully striking purple bell peppers from the garden. Their colour is so vibrant, we had to eat them raw. I almost felt bad slicing through these beauties. The vinaigrette was a creamy dijon, which consisted of 1 tablespoon dijon mustard, juice of 1/2 a lemon, 1/4 cup olive oil, 1 tablespoon maple syrup, 2 tablespoons sherry vinegar, a pinch of sea salt and pepper. Whisk all ingredients, and voila, you’ve got a classic homemade vinaigrette.
Blackened Crispy Tofu Recipe
- 1 block firm tofu
- 2 tablespoons tamari or soy sauce
- 1 tablespoon olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher sea salt
- Lay a few layers of paper towel onto a cutting board, place tofu on them, then cover with more paper towel. Place a plate overtop, with something heavy over the plate to drain out as much water as possible.
- In the meanwhile, prepare your spice mix by combining all dry seasonings in a shallow bowl. Whisk to combine.
- Once the tofu has drained, cut it into 4 pieces lengthwise.
- Pour the tamari into a shallow bowl, and let the tofu sit in this for a few minutes, turning to coat both sides.
- Dip each piece into the spice mix, making sure to get it well covered on each side.
- In a skillet over medium-high heat, heat the oil. Once hot, place all tofu pieces into the pan.
- Cook for 2-3 minutes, you will see it darken on one side.
- Turn all pieces over, and cook for another 2-3 minutes.
- Repeat, turning over the tofu on each side once more. It will be crispy, blackened and delicious looking!
- Remove from heat, and serve on a bed of greens. Alternatively, you can serve it on a bed of quinoa or other grains with a side of greens.