blackened tofu

Blackened Tofu with savory sauteed kale and quinoa makes a quick &amp; easy weeknight or weekend meal!

CRISPY BLACKENED TOFU WITH KALE + QUINOA

quinoa (I used tri-color from Trader Joe’s)

water

garlic powder

salt,

tamari, coconut amino’s or light soy sauce

olive oil

paprika

black pepper

cornstarch, optional

onion powder

salt

thyme

oregano

cayenne pepper

yeast

Rinse your quinoa under cool running water to remove dust (if you forego this step your quinoa may have a bitter taste).

In medium pot add quinoa, garlic powder pinch of salt and water, bring to a boil. Reduce heat, cover and simmer for 15 min.

Once done, uncover, stir and let set for 10 minutes to cool and soak up any excess water.

Fluff before serving. It will be a perfect quinoa, fluffy and sprouted.

Quinoa:

Slice tofu into 4 large slabs, or whatever size you prefer.

Press tofu between paper towels or kitchen cloth to remove excess moisture.

In a shallow dish place tofu and tamari and let set while mixing the blackening seasoning, turn after a few minutes to let the other side soak.

Tofu prep:

In a flat bottomed medium size bowl, combine all spice blend ingredients and mix until blended. This is fairly spicy so you may consider using less black pepper and/or cayenne.

Place tofu pieces in spice blend, press gently to get a good coating, turn and repeat on all sides.

Blackened Seasoning:

In saute pan, heat oil over medium-high heat, add coated tofu and cook 5 minutes on each side.

Cook tofu:

In large wok or saute pan heat oil over medium heat, add kale and saute for 2 minutes, stirring frequently.

Sprinkle nutritional yeast and garlic powder over top, turning and moving the kale around to get all the spices mixed well throughout the kale.

Continue stir frying for another four to 5 minutes, or until bright green and just wilted. You may leave a cover on for a minute here and there in between stir frying to help soften the kale. When kale turns bright green it’s about ready to be removed from heat. Test a piece and see if it’s too your liking, if not saute a little longer. Some may like it crisp and some may like it softer.

Sauteed Kale:

Delicious and worked great. Will never cook quinoa differently!

crispy blackened tofu is combined with freshly made pineapple salsa for a taco tuesday meal that will become a regular in the rotation!

blackened tofu tacos with pineapple salsa

extra firm tofu (14-16 ounces)

chipotle chili powder

chili powder

corn starch

Olive oil

pineapple

red bell pepper, seeded & diced

red onion

jalapeño,

cilantro

lime

Salt & pepper,

Drain and rinse tofu and then press it by placing between two kitchen towels (or paper towels) and top with a heavy pot, book or weight. Let sit ~30 minutes or until most of the moisture is expelled.

Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the tofu into 1-2 inch cubes and place on the baking sheet. Bake for 10 minutes on each side until light golden brown. Set aside and allow to cool.

Mix the spices together in a bowl while the tofu is cooling.  Once the tofu has cooled, use your hands to toss with olive oil (~1 tablespoon) so it&#8217;s lightly coated then add to the bowl of spices.  Again, using your hands, toss gently to coat the tofu.  Sprinkle the tofu with cornstarch tossing gentle to coat.

In a large skillet, heat 1-2 tablespoons olive oil and add the tofu and cook, tossing to get each side (~5 minutes per side or until tofu is crisp).  Remove from heat.

For the Tofu

Add all ingredients together in a bowl and toss well to combine.

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CRISPY BLACKENED TOFU WITH KALE + Q...

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The most viewed blackened tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine