Cajun Tofu Slices Food

CAJUN SPICED TOFU

Steps:

• Add all the ingredients of the Cajun Seasoning to a mixing bowl and mix well
• Add the Flour, Chickpea Brine to their own bowls
• Place each strip of tofu into the Flour to cover them
• Then take the floured tofu strips and soak them in the chick pea brine
• After that, place the wet tofu into the cajun seasoning and cover well
• Drizzle olive oil over a hot frying pan on high heat
• Fry each strip of cajun seasoned tofu and flip when crispy on the underside

CAJUN TOFU

Steps:

• In a shallow dish (I used an 8x8 baking pan), combine the olive oil, soy sauce, maple syrup, and cajun seasoning.
• Add the tofu and turn each piece over to coat it in the marinade. Arrange the tofu in a single layer and let marinate at least 15 minutes, turning once.
• Preheat the oven to 400ºF. Line a baking sheet with parchment or aluminum foil.
• Transfer the tofu to the prepared baking sheet making sure you leave room between each piece so they're not touching. Bake 45-60 minutes, turning once, or until browned and crisp on the outside.

CAJUN TOFU

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.

BARBECUE TOFU WITH CAJUN RICE

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.