Smoky, Spicy, Blackened Tofu
Apr 17, 2024 • Updated Apr 25, 2024
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Smoky, Spicy, Blackened Tofu
Equipment
- 1 torch optional, can also broil in the oven instead
- parchment paper or nonstick baking mat
Ingredients
- neutral oil as needed
- 10 oz high protein tofu
Dry Spice Blend
- 1 tbsp spanish smoked paprika
- 1 tbsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4-1/2 tsp ground cayenne
- 2 tsp mushroom powder
- 2 tsp salt kosher
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400F and line a baking sheet with parchment paper or a nonstick baking mat.
- Drain and pat dry your high protein tofu using a paper towel or kitchen towel. Slice into 4, roughly 2"x3" pieces and gently score the tofu diagonally one way and the other, being careful not to cut all the way through the tofu.
- In a shallow, wide bowl, mix together all of the spices, salt and pepper. Dip each piece of tofu in the spice mix and coat generously. Transfer to a baking sheet then drizzle with oil before popping into the oven.
- Bake the tofu pieces for 10-12 minutes, then remove the parchment paper or nonstick baking mat and torch until nicely charred on both sides. Alternatively, broil the tofu for 1-2 minutes for a similar result.
Notes
Tofu pictured is served with the Snap Pea Slaw from my cookbook Sesame, Soy, Spice.
Nutrition information is automatically calculated, so should only be used as an approximation.
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