I used to cook with tofu like I might cook a fish. Tofu is somewhat bland and fleshy but with a delicate texture…so I started using it as a blank slate for other flavors. This concoction became a Deli sandwich, served with a Lemon Caper Aioli, tomatoes and lettuce.
Let the tofu sit for a few minutes to let the liquids soak in, then sprinkle with the spices.
I like my tofu crispy or chewy, so I bake it with a generous amount of oil and leave it in the oven until it is partly dehydrated into a texture nearly resembling jerky. It’s a mouth-feel thing… I sliced this block in to four pieces, but if you slice a block into five pieces it will bake faster and become even chewier.
Mix mayonnaise with capers, garlic and lemon juice for a nice combination with the tofu, lettuce and tomato sandwich.
Or better yet… cube the baked tofu, then mix into a jambalaya-pilaf with rice, roasted sweet corn, green onions, parsley, tamari and Louisiana Hot Sauce. That sounds like a great beginning-of-summer meal to me.
Prep Time: 10 minutes Cook Time: 40-50 minutes
Preheat oven to 375 degrees.
Generously slather a metal baking sheet with:
Lay out flat on the pan:
1 block tofu, sliced into four or five 1/4 inch slices—thinner slices will give it a chewier texture
Drizzle over the tofu and spread around:
2 Tablespoons + 1 teaspoon Tamari
1 1/2 Tablespoons Louisiana Hot Sauce, Frank’s Red Hot Sauce, or Crystal Hot Sauce
Mix together in a small bowl:
1 Tablespoon Paprika or Cajun Seasoning Mix
1 Tablespoon Garlic Powder
1 Tablespoon Oregano, dried
1/2 teaspoon Thyme, dried
Sprinkle the spices onto the tofu until evenly covered.
Let marinate for 5-10 minutes.
Bake at 350 degrees 40-50 minutes, until the tofu is somewhat crispy on the bottom.
Eat hot with a rice pilaf, or let it cool and eat as a sandwich with Lemon Caper Aioli.
A sunset that rode home with me last week on the one year anniversary of my mother’s passing. Hi mom!