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.
For the cannellini bean salad:
- 1 can of organic cannellini beans
- 1 Meyer lemon - juiced
- yellow onion
- flat leaf parsley
- sea salt
- black pepper
- jalapeno sauce to taste
- 1/4 cup of jalapeno-infused olive oil
Another dish where no one was left saying, "Hey Laz, Where's the beef?"