Cajun Tofu

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.

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Let the tofu sit for a few minutes to let the liquids soak in, then sprinkle with the spices.

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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.

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Cajun Tofu

Prep Time: 10 minutes   Cook Time: 40-50 minutes

Preheat oven to 375 degrees.

Generously slather a metal baking sheet with:

Canola oil

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. 

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A sunset that rode home with me last week on the one year anniversary of my mother’s passing.         Hi mom!

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