CAJUN TOFU
An easy baked tofu recipe loaded with cajun spices.
Provided by Lindsay Moe
Categories Main Course
Time 50m
Number Of Ingredients 5
Steps:
- In a shallow dish (I used an 8x8 baking pan), combine the olive oil, soy sauce, maple syrup, and cajun seasoning.
- Add the tofu and turn each piece over to coat it in the marinade. Arrange the tofu in a single layer and let marinate at least 15 minutes, turning once.
- Preheat the oven to 400ºF. Line a baking sheet with parchment or aluminum foil.
- Transfer the tofu to the prepared baking sheet making sure you leave room between each piece so they're not touching. Bake 45-60 minutes, turning once, or until browned and crisp on the outside.
Nutrition Facts : Calories 258 kcal, Carbohydrate 8 g, Protein 16 g, Fat 17 g, SaturatedFat 2 g, Sodium 880 mg, Sugar 5 g, ServingSize 1 serving
CAJUN TOFU
This was inspired by a recent trip to New Orleans. I wanted something vegetarian, but with Cajun taste & this is what I came up with. It's easy enough for a weeknight dinner, but tastes like you've been cooking a while. You can serve it over rice, pasta or, if you want to be really southern, grits.
Provided by Jeri Roth Lande
Categories Soy/Tofu
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix the first 9 ingredients to make a spice mix. Set aside.
- Heat butter and olive oil in a large pot.
- Add onion and saute until starting to brown.
- Add garlic and 3 Tbsp of the spice mix.
- Stir and cook a couple minutes.
- Add pepper and celery and cook a couple more minutes.
- Add tomato sauce, bay leaf and tofu.
- Mix well.
- Bring to a boil and then simmer 10 minute.
- Add hot sauce to taste.
Nutrition Facts : Calories 319.8, Fat 18.6, SaturatedFat 5.1, Cholesterol 10.2, Sodium 3126.3, Carbohydrate 26.8, Fiber 9.1, Sugar 10.4, Protein 20.6
THE BEST CRISPY TOFU
The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
- Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
- Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.
BARBECUE TOFU WITH CAJUN RICE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and celery; cook, stirring, until softened, 4 minutes. Add the garlic and cook 1 minute. Add the rice and Cajun seasoning and cook, stirring, until lightly toasted, about 1 minute. Increase the heat to medium high; stir in 2 cups water and 3/4 teaspoon salt. Bring to a simmer, then reduce the heat to low; cover and cook until tender, about 15 minutes. Uncover and set aside.
- Wrap the tofu in paper towels and set on a plate. Weigh down with a bowl; let drain 10 minutes. Cut in half lengthwise, then slice 1/2 inch thick.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, the bell peppers, and salt and pepper to taste. Cook, stirring, until the peppers start browning, 4 minutes; transfer to a plate.
- Add the remaining 1 tablespoon olive oil and the tofu to the skillet in a single layer. Cook until browned, about 4 minutes per side. Stir in the bell peppers, barbecue sauce and scallions. Stir the parsley into the rice; top with the tofu.
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