BLACKENED TOFU
"A few years ago, some vegetarian friends were having a Mardi Gras party. I wanted to make them a tofu dish reminiscent of Cajun blackened fish and came up with this recipe. It's got a kick, so adjust the ground red pepper to taste! To heighten the briny flavor, mix 1/2 teaspoon of crushed dulse sea vegetable flakes in with the blackening spices. Serve with cooked red beans and rice."
1 pound GMO-free or organic extra-firm tofu, drained
1 1/4 cups vegetable broth
1 tablespoon light miso
2 teaspoons Dijon mustard
1 1/2 teaspoons lemon juice
2 tablespoons Cajun blackening seasoning
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt
2 tablespoons peanut oil
Carefully cut the tofu through the side into four thin, rectangular slabs or "cutlets." Put the cutlets close to one another on a cutting board near the sink. Prop up the board so that liquid can drain into the sink. Cover the tofu with paper towels and put a wide heavy weight, such as a cast-iron pan or griddle, on it. Let stand for 10 to 15 minutes to remove excess water.
Meanwhile, mix together the stock, miso, mustard, and lemon juice in a large glass baking dish. Set aside.
Combine the blackening seasoning, oregano, black pepper, red pepper, and salt. Spread on a plate. Set aside.
Preheat the oven to 375 degrees. Put the tofu cutlets in the stock mixture, coating completely (take care not to break the cutlets). Bake until most of the liquid is absorbed, turning the cutlets with a spatula half-way through cooking, 20 to 25 minutes total.
Using a spatula, transfer the cooked tofu to the seasoning mixture and coat all over with the seasoning. Lay the cutlets on a plate as you coat them.
Heat about 1 tablespoon of oil in a large nonstick skillet over medium-high heat. When hot, add two of the cutlets and cook until slightly firm, about 3 minutes per side. Repeat with the remaining oil and cutlets.
Helping Hand: This dish creates a little smoke: Open the vents or windows during cooking!
Makes 2 or 3 servings
Source: Fresh Choices: More Than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic by David Joachim & Rochelle Davis
"A few years ago, some vegetarian friends were having a Mardi Gras party. I wanted to make them a tofu dish reminiscent of Cajun blackened fish and came up with this recipe. It's got a kick, so adjust the ground red pepper to taste! To heighten the briny flavor, mix 1/2 teaspoon of crushed dulse sea vegetable flakes in with the blackening spices. Serve with cooked red beans and rice."
1 pound GMO-free or organic extra-firm tofu, drained
1 1/4 cups vegetable broth
1 tablespoon light miso
2 teaspoons Dijon mustard
1 1/2 teaspoons lemon juice
2 tablespoons Cajun blackening seasoning
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt
2 tablespoons peanut oil
Carefully cut the tofu through the side into four thin, rectangular slabs or "cutlets." Put the cutlets close to one another on a cutting board near the sink. Prop up the board so that liquid can drain into the sink. Cover the tofu with paper towels and put a wide heavy weight, such as a cast-iron pan or griddle, on it. Let stand for 10 to 15 minutes to remove excess water.
Meanwhile, mix together the stock, miso, mustard, and lemon juice in a large glass baking dish. Set aside.
Combine the blackening seasoning, oregano, black pepper, red pepper, and salt. Spread on a plate. Set aside.
Preheat the oven to 375 degrees. Put the tofu cutlets in the stock mixture, coating completely (take care not to break the cutlets). Bake until most of the liquid is absorbed, turning the cutlets with a spatula half-way through cooking, 20 to 25 minutes total.
Using a spatula, transfer the cooked tofu to the seasoning mixture and coat all over with the seasoning. Lay the cutlets on a plate as you coat them.
Heat about 1 tablespoon of oil in a large nonstick skillet over medium-high heat. When hot, add two of the cutlets and cook until slightly firm, about 3 minutes per side. Repeat with the remaining oil and cutlets.
Helping Hand: This dish creates a little smoke: Open the vents or windows during cooking!
Makes 2 or 3 servings
Source: Fresh Choices: More Than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic by David Joachim & Rochelle Davis
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