Description
crispy blackened tofu is combined with freshly made pineapple salsa for a taco tuesday meal that will become a regular in the rotation!
Ingredients
Scale
For the Tofu:
- 1 package extra firm tofu (14–16 ounces)
- 1 tablespoon chipotle chili powder
- 1 tablespoon chili powder
- 1 tablespoon dried thyme
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 – 1/2 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 2 tablespoons corn starch
- Olive oil
For the Salsa:
- 1 cup diced pineapple
- 1 medium red bell pepper, seeded & diced
- ½ cup diced red onion
- 1 jalapeño, seeded and diced
- ¼ cup packed fresh cilantro leaves, roughly chopped
- Juice from 1 lime
- Salt & pepper, to taste
Instructions
For the Tofu:
- Drain and rinse tofu and then press it by placing between two kitchen towels (or paper towels) and top with a heavy pot, book or weight. Let sit ~30 minutes or until most of the moisture is expelled.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the tofu into 1-2 inch cubes and place on the baking sheet. Bake for 10 minutes on each side until light golden brown. Set aside and allow to cool.
- Mix the spices together in a bowl while the tofu is cooling. Once the tofu has cooled, use your hands to toss with olive oil (~1 tablespoon) so it’s lightly coated then add to the bowl of spices. Again, using your hands, toss gently to coat the tofu. Sprinkle the tofu with cornstarch tossing gentle to coat.
- In a large skillet, heat 1-2 tablespoons olive oil and add the tofu and cook, tossing to get each side (~5 minutes per side or until tofu is crisp). Remove from heat.
For the Salsa:
- Add all ingredients together in a bowl and toss well to combine.
Notes
- Elements will keep in an airtight container in the fridge for 4-5 days. Store separately then combine before serving.
Keywords: blackened tofu, pineapple salsa, taco, meatless, vegetarian
