Blackened Tofu

I love spicy food. This is one of my favorite spicy tofu recipes. I use three different types of spice for this dish. If you don’t like heat then you can tone down on the amount you put into your desired take. This blackened tofu recipe is super simple to make and packs a punch of flavor and heat.

This recipe is not oil free but you can make this oil-free by simply baking the tofu instead of frying it in a pan and simply not adding any oil. I’ve made this both ways and it turns out incredible every time. You can pair this however you like but for me, I pair this with a garden verity salad with greens, vegetables, and fruit with a lemon dressing.

INGREDIENTS:

1 block of tofu

1 tbsp oregano

1 tbsp cayenne pepper

1 tbsp Hot sauce of choice

1 tbsp red pepper flakes

1 tbsp cracked black pepper

2 tbsp thyme

1 tsp salt (optional)

2 tbsp olive oil

juice of 1 lemon

DIRECTIONS:

1. Remove the tofu from the pack and drain off the water. Wrap the tofu in a kitchen cloth and place on a sheet pan. Place another sheet pan on top and place a heavy item on top of the sheet pan. I use a small cast iron pan or a large can of tomatoes. This will press the excess water from the tofu. Allow the tofu to sit for about 15 to 20 minutes.
2. In the meantime, In a deep bowl combine all of the spices, oil and lemon juice. whisk together to combine well. Let the sauce sit until the tofu is ready.
3. After 20 minutes unwrap the tofu and cut the tofu into equal size blocks. I usually cut mine about 1/2 inch thick. Place the tofu in the bowl with the sauce and evenly coat the tofu with the sauce. Wrap with a cloth and allow the tofu to marinate for about 20 minutes.
4. Heat up a large skillet ( I use cast iron but you can use a large non-stick skillet) over medium heat. Let the pan get smoking hot. This should take about 2 to 3 minutes to get hot.
5. Carefully take the tofu and place it in the pan in even layers. Cook for about 2 to 3 minutes on each side or until deep golden brown. Remove from the pan and place on a plate to slightly cool. If you have remaining tofu pieces cook them as well. Let the pan come back up to heat before adding in the next batch.

This recipe is full of spice and flavor and the lemon juice brightens it up. I like to squeeze more lemon juice over the top before serving.