Imperial Blackened Tofu
Here’s a how-to recipe with a range of uses. I encourage anyone not familiar with the potential uses for tofu to give this recipe a try. In addition to being quite tasty, it is amazingly simple. This recipe is great in tacos, wraps, as a salad topping, for general snacking as a sort of popcorn chik’n, or perhaps you’ve just been directed here from the Imperial Vegan Gumbo recipe. Whatever the case. Please enjoy!
Ingredients:
1 lb Tofu, extra firm
1 Tbsp Oil; recommend avocado, or olive
1 Tbsp Imperial Blackened Seasoning
Method:
Preheat an oven to 375 degrees.
Drain the tofu and slice in to ½ inch thick sheets. For a block of firm tofu, this is usually three.
Press the tofu sheets between a kitchen towel for about 20-30 minutes. I usually fold the towel over the tofu and place a cutting board weighted with a heavy pan, jug of water, heavy pan filled with water, or some similar item of weight to get as much moisture out as possible.
Once the tofu has been pressed, cut the sheets in to cubes and toss with the tablespoon of oil.
Sprinkle in the Imperial Blackened Seasoning and toss to coat. Let rest for about 15 minutes to get a bit of a marination going.
Spread the tofu on a parchment lined baking sheet and cover with another sheet of parchment or inverted baking sheet. This will allow the tofu to “steam” a bit while baking and develop more flavor.
Bake for 20 minutes and remove the parchment paper and bake for another 20 minutes or additional time if you prefer more crunch. This is where a nice crisp texture will form. Remove from the oven and let cool.