April 17, 2013
Blackened Tofu Salad Recipe
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!
- 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
- 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
- Mix all blackening spices in small bowl and store in airtight container, makes about 1/2 cup seasoning.
- Wash and chop salad greens and sweet pepper.
- Squeeze excess moisture from tofu, cut into cubes or strips and cover all sides with blackening spice.
- Saute’ onion with olive oil until clear, add tofu and saute’ until browned on all sides.
- 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.