Monday, January 28, 2013

Blackened Pressed Tofu with Cannellini Bean Salad

Blackened Pressed Tofu with Cannellini Bean Salad

Here's another dish from my Vegan/Vegetarian dinner party.

This one is vegetarian because I used mascarpone cheese on top of the blackened tofu for some added creaminess.

The key to this particular dish is to properly work with the tofu.  Tofu is packed in water.  Tofu is like a sponge.  GET THE WATER OUT.

I used Wildwood Organic Firm Tofu.

I press my tofu for three hours to extract as much water as I can.  A heavy bottom pan or large cast iron skillet can get the job done.  So can a stock pot loaded with some canned food.  The point is to get the water out.

Once the tofu is pressed, the cooking is pretty straightforward.
  • Pat dry with paper towels.
  • Season with your favorite blackening seasoning.
  • Heat canola oil in a cast iron skillet over medium-high heat.
  • When the pan is piping hot, sear the tofu on both sides.
Like I said before, I added a touch of softened mascarpone cheese for a touch of creaminess.

For the cannellini bean salad:
  • 1 can of organic cannellini beans
  • 1 Meyer lemon - juiced
  • yellow onion
  • jalapeno
  • flat leaf parsley
  • sea salt
  • black pepper
  • jalapeno sauce to taste
  • 1/4 cup of jalapeno-infused olive oil
This is a no-cook preparation.  Combine all ingredients in a glass bowl.  Cover and allow the flavors to marry.

Another dish where no one was left saying, "Hey Laz, Where's the beef?"



  1. This looks so good! I'll have to put it on my weekly menu.

  2. Beautiful composition and it sounds tasty too!

  3. Cannellini beans got my attention. Sounds good and looks fantastic!

  4. I use tofu so rarely, when I see dishes like this, I ask why. Delicious and simple. Will try.

  5. That sounds delicious. Even though I'm a vegetarian, I don't eat very much tofu (comparatively)...but this looks like something I'd like to try.

  6. Pressing is very important! I use the EZ Tofu Press, it can squeeze the water out of firm and extra firm tofu in 10-15 minutes! They are only sold on Amazon, if you like tofu they are a must have!!

  7. You know a while back I tried to cook with tofu...I was really getting into Asian infused cooking, sadly my tofu never came out right. I tried frying and grilling but it never got that golden, crustiness...and no matter how much I tried to flavor it, it always came out bland. Needless to say, I gave up on that little venture...but now I realize what I did wrong...I had no idea I was supposed to pressed all that water out. Glad I stopped by and saw this...
    Well, when I get back to cooking I will definitely try again...*making mental note to GET THE WATER OUT*.

    Thanks Laz!


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