Saturday, September 13, 2014

Cajun Tofu and Rice

This recipe originally called for Scallops, but since Tofu has a similar texture I thought I'd give it a try and the tofu held up nicely to the spices.

Cajun Tofu and Rice
Adapted from Magazine Recipe

2          tablespoons vegan butter
3          scallions, sliced (white and green parts separated)
1          jalapeno pepper, seeded and chopped
1          cup white jasmine rice
1          bay leaf
            kosher salt
            cilantro, big bunch chopped up

1          pkg. Firm tofu, drained and patted dry. Cut into mini squares
            flour (I used chick pea flour) for coating
            Cajun seasoning
            Oil for frying
            Lemon for dressing and serving

Melt the vegan butter in a medium saucepan over medium heat.  Add the scallion white and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.  Add 1 -1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt.  Increase the heat to medium high and bring to a simmer.  Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15-18 minutes.  Remove from the hat and stir in the cilantro.  Cover and set aside.

In a medium bowl, add enough flour to coat all the tofu pieces – approximately 1/4 cup flour.  Pour generous amount of Cajun seasoning, turmeric for color and salt.  Mix seasoning in with flour.  Drain, dry and dice tofu into medium size squares.  Coat the tofu squares in the seasoned flour and then fry.

Heat oil in saucepan.  Fry all sides of the tofu, flipping when they are browned and slightly crisp. 

Serve over rice and dress with lemon juice.

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