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.

Ease of Preparation: Easy

Preparation Time: 30 min
marinate 20 min

Cook Time: 10-15 min

Servings: makes 3 to 4 servings

Recipe By: Dreena Burton

From:  Eat, Drink & Be Vegan
Used with permission of Dreena Burton