Blackened Tofu
Before becoming vegetarian, my husband loved a certain blackened halibut dish from a local restaurant. He said it was the spicy flavor combination that he loved, so I created this tofu version.
1 package (12 oz) firm or extra-firm tofu, sliced in 1/4-1/2 inch squares and patted to remove excess moisture
2 tablespoons lime juice (or lemon juice, or combination)
1 tablespoon
paprika 2 teaspoons
onion powder 1 teaspoon
garlic powder 1/2 teaspoon ground
black pepper 1/4 teaspoon
cayenne pepper 1/2 teaspoon ground
oregano or 1/2 teaspoon
marjoram 1/2 teaspoon dried
thyme 1/2 teaspoon ground
fennel seeds 1/2 teaspoon
celery seed 1/2 teaspoon
sea salt 1 tablespoon
arrowroot (or potato starch or cornstarch)
2 to 2 1/2 tablespoons olive oil
In a large dish, drizzle tofu with lime juice and marinate for 20 minutes or longer, turning over halfway through.
In a bowl, combine remaining ingredients except oil and mix well. Add each piece of tofu to spice mixture to coat, gently tapping to remove excess clumps, and set aside.
In a non-stick frying pan on high, heat oil. Add tofu and brown for 5–6 minutes, then turn over to brown for another 3–5 minutes (avoid turning over too soon as some spices may cling to pan). Once both sides are nicely browned/blackened, remove and serve immediately.
