Blackenedtofu Recipes

VEGAN BLACKENED GRILLED TOFU

Steps:

• Gather the ingredients.
• Slice the pressed tofu block into 4 pieces of about 1-inch thickness each.
• Place soy sauce in a shallow dish and add the tofu. Marinate, covered and refrigerated for at least 30 minutes, turning once or twice to marinate evenly.
• Gather the blackening seasoning ingredients.
• In a small bowl, combine the paprika, pepper, garlic powder, onion powder, cayenne pepper, oregano, and thyme. Mix well.
• Prepare a medium (350 F to 375 F) gas or charcoal grill fire. Oil the grill grates to create a nonstick surface. Remove the tofu from the soy marinade and dip each piece into the blackened seasoning spice mixture, making sure the tofu is generously coated on both sides.
• Grill the tofu until it has blackened on both sides, about 8 to 10 minutes total.

CRISPY BLACKENED TOFU

Steps:

• Preheat a nonstick skillet over medium heat.
• Slice the tofu through the center so that you create two separate slabs. Then, cut each of those slabs in half to make 4 steaks. I cut them into triangles, but do as you prefer.
• Place the tofu in a dish with a flat bottom. Then, pour in the soy sauce and let the tofu marinate for at least 15 minutes.
• Add the blackened seasoning spice onto a plate or dish with a flat bottom. Press the tofu into the spices and rotate until all sides are covered fairly well.
• Cook in a hot nonstick skillet for 3-5 minutes per side. I love using cast iron for this recipe.

BLACKENED TOFU STEAKS

Steps:

• To begin, whisk together the ingredients for the marinade in a shallow baking dish. Cut the tofu into 3 even slices (about 3/4" thick) and cut each of those slices into half. Add the thickly cut slabs of tofu to the marinade, ensuring the tofu is fully submerged. Marinade the tofu for at least two hours. Reserve the marinade.
• Once the tofu has marinated, add it to a preheated grill. You can either use an electric grill or outside grill. Grill the tofu for 6-8 minutes per side, until the tofu is slightly charred and cooked all the way through.
• Brush the tofu with extra marinade and serve with steamed vegetables and potatoes.

BLACKENED TOFU WITH SUCCOTASH

Steps:

• Heat 1 1/2 tablespoons oil in a medium skillet over medium heat. Add onion and bell pepper and cook, stirring, until softened, 3 to 4 minutes. Add corn and lima beans and cook, stirring frequently, until hot, 4 to 6 minutes. Stir in 1/2 teaspoon each garlic powder and salt. Remove from heat and cover to keep warm.
• Meanwhile, slice tofu crosswise into 8 slabs. Pat dry with paper towels and sprinkle with the remaining 1/2 teaspoon salt. Combine paprika, thyme, pepper, cayenne and the remaining 1 teaspoon garlic powder in a shallow bowl. Dredge both sides of the tofu in the spice mixture. Stir cornstarch into the remaining spice mixture. Dredge the spiced tofu in the cornstarch mixture.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the tofu and cook, turning once, until almost blackened, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and tofu. Serve the tofu with the succotash and lemon wedges, if desired.

BLACKENED TOFU

Steps:

• Drain the tofu and cut into 1/2" slices. Drain on wire cookie rack with two heavy pans on top for weight. The weight of the pans will help in removing the excess water from the tofu. Drain at least 30 minutes but up to 45 minutes.
• Melt the butter and set aside in shallow dish.
• In coffee mill or food processor, blend all the spices together to a fine powder.
• Place the spice mixture on a piece of wax paper. Stir in the flour with the spices.
• Heat some butter in a cast iron skillet on medium to medium-high heat, but DO NOT burn.
• Dredge the tofu slices one at a time in the melted butter then in the spice mixture.
• Fry tofu slices on one side for five minutes, until blackened but not burnt. Turn over and fry another 5 minutes until blackened.
• Season with salt to taste. Serve lemon wedges on the side for drizzling.
• Makes an ideal appetizer if cut up into strips. Really tasty with Tabasco sauce!
• Red beans and rice would complement this perfectly!

BLACKENED TOFU

Steps:

• Combine salt and seasonings in a small bowl and mix well.
• Brush each piece of tofu with melted butter and dredge each slice in spice mixture, patting it firmly into tofu.
• Pour a teaspoon of melted butter onto each slice of tofu; place tofu, butter side down, in a hot frying pan.
• Stand back and fry for 2 minutes; turn tofu over and fry for another 2 minutes.
• Keep fried tofu in a warm oven until they're all ready to serve.

BLACK PEPPER TOFU WITH BOK CHOY

Steps:

• Cut tofu into cubes and blot dry with paper towels, pressing down gently.
• Make the wok sauce, stirring ingredients together in a small until most of the sugar dissolves. Place it by the stove.
• Prep the shallots, garlic and bok choy.
• Dredge the tofu in a light coating of cornstarch (cornstarch is optional, but provides a crispier texture).
• Heat oil in a wok or large cast iron skillet over medium-high heat and add the salt and crushed peppercorns to the oil, swirling it around until fragrant, about one minute.
• Add the tofu to the seasoned oil, and sear on all sides until golden and crispy, turning the heat down if need be. Be patient and take your time, it will take about 5-6 minutes.
• Set the crispy tofu aside on a paper towel-lined plate, and wipe the pan out.
• Heat another teaspoon or two of oil over medium heat, and add shallots, garlic and bok choy. Stir continuously until bok choy begins to wilt and shallots become golden, about 3-4 minutes. It will smell amazing. Add the wok sauce to the pan, careful to get all the sugar that may have settled in the bowl.
• Simmer for a couple of minutes, or until bok choy is just tender.
• At the very very end, toss the tofu back into the pan with the bok choy and sauce ( just long enough to coat, only 5-10 seconds!) Cooking any longer will remove the amazing crispiness! Taste for salt and heat, adjusting to your preference.
• Serve immediately, diving between two bowls.

HOW TO MAKE CRISPY BAKED TOFU

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
• To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
• Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
• Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
• Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

EASY BLACKENED TROUT

Steps:

• Combine all of the spices to create the blackening seasoning and set aside in a resealable jar.
• Pat dry your trout filets and season them generously with about 1/2 teaspoon of seasoning each, or more depending on the size of your filets.
• Heat up a large skillet over high heat with the olive oil.
• Once the pan is hot, add the trout flesh side down and sear for about 5-6 minutes.
• Flip the fish and cook on the skin side for another 3-4 minutes.
• Serve with your favorite side dish. Reserve remainder of blackening seasoning for future recipes.

AIR FRYER TOFU

Steps:

• Cut the tofu into cubes.
• Make the tofu marinade. In a large bowl, add all of the ingredients for the marinade and stir well.
• Add the tofu cubes and stir well.
• If you've got enough time, let the tofu marinade for about 10-20 minutes for a deeper flavor. If you're short on time, just let it marinade for a minute and then move on to the next step.
• Set your air fryer to 350 °F and air fry the tofu for 12-15 minutes. Shake the pan occasionally to promote even cooking.
• Serve the air fryed tofu immediately with vegan mayonnaise or aioli or with a salad.