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.
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.
CAJUN TOFU SLICES
Make and share this Cajun Tofu Slices recipe from Food.com.
Provided by Leona L.
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinate tofu with spices and salsa for about 30 minutes.
- Place in a lightly grilled skillet and saute triangles until well browned on both sides.
Nutrition Facts : Calories 162, Fat 9.3, SaturatedFat 1.2, Sodium 442.5, Carbohydrate 14.1, Fiber 3.9, Sugar 1.6, Protein 12
CAJUN TOFU JERKY
An amazing tofu transformation! You can use store bought cajun seasoning or make your own. Adapted from How It All Vegan cookbook.
Provided by Sharon123
Categories Soy/Tofu
Time 4h15m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Cut the drained tofu into long narrow strips(about 1/4" thickness). They may look big, but they will shrink during baking.
- In a bowl, whisk the Braggs(or soy sauce), liquid smoke, water, cajun spice, and honey.
- Place the tofu strips in a shallow baking pan or cookie sheet and pour the marinade over them. Let marinate for at least 2 hours or up to overnight for best results.
- Cook the tofu in a food dehydrator, using directions, or bake in the oven for about 4-6 hours at 200*F.
- Turn the tofu over once every hour to bake it evenly. Continue until the texture is very chewy, but not crispy. This will keep indefinitely. Store in a container with a tight fitting lid.
- Enjoy!
Nutrition Facts : Calories 338.9, Fat 18.9, SaturatedFat 3.9, Sodium 55.6, Carbohydrate 13.4, Fiber 4.1, Sugar 8.4, Protein 37.2
N'AWLINS BBQ "SHRIMP" A.K.A. CAJUN TOFU
This is a little sweet, a little sour and a lot of spicy goodness. I came up with this recipe for my mother-in-law, a vegetarian who doesn't like tofu; but its based on a traditional Cajun BBQ sauce and a technique from "The Art of Tofu." The BBQ "shrimp" make a great appetizer when served with garlic bread for sucking up the sauce or as main-dish with some rice or mashed potatoes. The real trick to this is the tofu. It has to be the Japanese-Style silken tofu, which comes in the shelf-stable aseptic box. And it has to be frozen at least overnight. Prep time doesn't include freeze time or thaw time. Enjoy!
Provided by isispleiades
Categories Onions
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 28
Steps:
- Tofu Preparation: Cut open the boxes of tofu and slice in half lengthwise. Then slice crosswise into 1/3 to 1/2 inch strips. Lay out the strips on parchment or plastic-film covered baking dish. Cover tofu and freeze overnight or up to a week ahead. The longer you let it freeze the more shrimp like the tofu texture will become. Remove tofu from freezer 1 to 2 hours before cook time. Transfer the slices to a dry kitchen towel or some paper towels to allow it to defrost. When defrosted, use towel to gently blot up any remaining moisture. Liberally sprinkle each side of the tofu with the soy sauce, the "Old Bay" and 1 teaspoon Cayenne. Allow to marinate which prepping the rest of the ingredients.
- Veggie Prep Work: Dice onions. Dice carrots, celery, and bell pepper. Mince parsley and separate tablespoons. De-seed tomatoes and chop. Chop zucchini. Quarter and de-seed lemons.
- Cajun Spices: Mix dried spices, except the extra cayenne.(You may also use about 1 to 2 tablespoons commercial SALT-FREE spice mix.).
- Cooking: In a large skillet or wok heat the olive oil on low. Sweat the onions on low heat till soft but not yet translucent (about 10 min.) Add carrots, celery, and bell peppers to skillet and continue to sweat till peppers and carrots are soft (about 10 min.) Add garlic and half the parsley, tomatoes, zucchini, 1/2 to 3/4 of the dry spices, molasses and vinegar to skillet. Squeeze the lemon chunks then add them to the skillet too. Simmer till the tomatoes and zucchini soften and the sauce thickens up a bit (about 10 min.) Add tofu gently stir and simmer 5 minutes.Taste sauce for heat and spiciness, add the cayenne if you really like it hot or more dried spices for boldness. If you add more spice simmer a minute or two more.
- Garnish with remaining parsley and served over rice, potatoes, or with toast.
Nutrition Facts : Calories 179.4, Fat 5.7, SaturatedFat 0.9, Sodium 345.2, Carbohydrate 25.1, Fiber 3.9, Sugar 15.2, Protein 9.3
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