Recipe: Blackened Tofu with Pasta Alfredo

BLACKENED TOFU WITH PASTA ALFREDO

"Blackening seasoned fish or meat by searing on a hot griddle was made famous in New Orleans . We've transferred the same technique to tofu, for a spicy meatless pasta entree."

1 pound extra firm tofu
1/4 cup butter OR margarine, melted
1/4 cup Cajun seasoning
8 ounces gemelli OR twisted pasta
2 packages Durkee Alfredo Sauce Mix (or see recipes)

Slice tofu in half lengthwise to obtain 1/4 to 1/2-inch thick slices. Place slices between several layers of paper towels; place a heavy platter or plate on top to squeeze out the liquid. Let tofu drain for 30 minutes.

Dip tofu slices in butter and dredge in Cajun seasoning. Heat cast iron skillet over high heat until very hot. Fry tofu for 2 minutes on each side to blacken. (TIP: Use an exhaust fan if possible during cooking.)

Cook pasta according to package directions; set aside.

Prepare Alfredo sauce according to package directions.

Cut blackened tofu slices into small (1/2-inch) pieces. Place pasta, sauce, and tofu together in large bowl; toss gently. Serve immediately.

Makes 6 servings
Source: Durkee, ACH Food Companies, Inc.