April 17, 2013

Blackened Tofu Salad Recipe

Posted in Uncategorized at 1:32 pm by DivineShantiYoga

This is the hubby’s new favorite dish, a creative, satisfying and healthful way to fix tofu, even fit for a meat-eater. 😉 The blackening spice blend is from the cookbook “Vegan Cooking for Carnivores” by Roberto Martin, this spice blend is also flavorful added to a snack of fresh sliced cucumber or cut mango. Delish!

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  • One block of 14-16 oz. extra-firm organic tofu
  • Green leaf lettuce
  • Red sweet pepper, chopped
  • 1/2 sweet onion, diced small
  • Balsamic vinegar/Olive oil dressing

Blackening Spice

  • 1 Tbsp. paprika
  • 1 tsp. cayenne
  • 2 Tbsp. garlic powder
  • 2 Tbsp. onion powder
  • 1 Tbsp. dried thyme
  • 2 Tbsp. dried oregano, crushed between your palms
  • 1 Tbsp. kosher salt
  • 1 Tbsp. freshly ground black pepper
  1. Mix all blackening spices in small bowl and store in airtight container, makes about 1/2 cup seasoning.
  2. Wash and chop salad greens and sweet pepper.
  3. Squeeze excess moisture from tofu, cut into cubes or strips and cover all sides with blackening spice.
  4. Saute’ onion with olive oil until clear, add tofu and saute’ until browned on all sides.
  5. Prepare salad in bowl, top with blackened tofu and dressing.

I sprinkled some cooked quinoa in the salad as well, which gave it a nice hearty addition of protein, this is a hearty meal! Enjoy.

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