As I mentioned the other day, I am a big fan of blackened tofu. It’s just so spicy and delicious–and soft yet crunchy at the same time. It is quick and easy to make, and it goes wonderfully with sandwiches. This is my basic Blackened Tofu Sandwich recipe.
Blackened Tofu Sandwiches
avocado (if available)
1 lb. extra firm tofu (pressed and cut into thin rectangles or triangles)Blackening Seasoning:
1 t. each red, black, and white pepper (ground)
2 t. thyme
1/2 t. salt
1/2 t. cumin
1 t. paprika
1 t. garlic powder
1 t. onion powder
1 t. chili powder
1/4 c. flour, cornmeal, or matzoah meal
Mix spices together in a bowl.
Heat olive oil in a pan at medium.
Coat tofu–I like to sprinkle the blackening seasoning on the tofu with a spoon and then rub it in. I would not recommend shaking the tofu in the seasoning in a bag because the tofu will fall apart.
Once well coated (and when the pan is hot), place tofu in pan and cook for 3-4 minutes on each side. Make sure you don’t leave it too long, or it will burn. Also, make sure you leave it long enough, or else it will not be crispy and delicious.
Cut baguette in half and toast. Place a few slices of blackened tofu on it with tomatoes, lettuce and Veganaise. If you’re really feeling fancy (or if it’s summer), throw on some sliced avocado.
Store extra blackening seasoning in sealed tupperware or bag in the fridge.
Prep time: 15-20 minutes, not including pressing the tofu.