Blackened Tofu with Creole Sauce

date: November 2, 2012

Nutrition Information (per serving)

14 g
639 mg
37 g
13 g
4 g
0 mg

Creole Sauce:
1 red bell pepper, diced
1 sm red onion, diced
1 Tbsp minced garlic
1½ tsp extra virgin olive oil
1½ tsp chopped, fresh basil
1½ tsp chopped, fresh thyme
1½ tsp chopped, fresh oregano
Pinch red chili flakes
Pinch freshly ground black pepper
1½ tsp blackening spice
1½ tsp Old Bay Seasoning
3 cups canned diced tomatoes
1½ tsp Worcestershire sauce
1½ tsp cane sugar
2 Tbsp chopped, fresh parsley
Dash liquid smoke
Pinch sea salt

1 lb extra firm organic tofu
4 tsp blackening spice
4 tsp extra virgin olive oil
3 cups cooked brown rice

  1. In a large saucepan over medium heat, sauté peppers, onions and garlic in olive oil until soft, about 3 minutes. Add herbs and spices and sauté additional 2 to 3 minutes, or until mixture becomes aromatic. Add tomatoes and bring to a boil. Simmer for 15 minutes. Add remaining ingredients for sauce and continue to cook for 5 more minutes.
  2. Slice tofu into 8 slices. Coat each slice with ½ teaspoon blackening spice. Place olive oil in a large sauté pan and sear tofu over medium heat until golden brown on each side.
  3. Serve 2 slices tofu with ½ cup brown rice and ½ cup creole sauce.

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