This cajun tofu is a staple in my home kitchen. It's really simple, tasty and versatile. I really need to have healthy meal ideas that are quick and also taste great, especially when life feels busy. I love Cajun Tofu in tacos, Buddha bowls, or on a chopped salad. These definitely have a bit of a kick to them from the cayenne pepper, but once I'm eating them with other bites it mellows.
Tofu gets such a bad reputation, but it's not really logical. It's literally a blank slate, waiting for you to add your favourite flavours. The texture can vary depending how you cook it. Also, not all tofu is created equal flavour wise. I would suggest trying different brands. I've never had any that I thought were bad, but some do just taste better to me. Where I currently live I can even get locally made tofu that is super fresh and delicious.
I think there is a ton of misconceptions surrounding the effects of tofu on your health too. I've listened and read a lot on this topic. There's always more research that can be done in the realm of nutrition science, but my understanding is that the science we have so far tells us that worst case scenario adding tofu to your diet as a neutral effect on your health, and best case scenario is has many health benefits. If you want to hear a great conversation about the topic of soy, I recommend checking out The Proof Podcast, hosted by Simon Hill. Episode #198 is the most recent one I listened to on this topic.
Ideas for serving
Cajun Tofu Tacos (pictured above)
Buddha Bowl with Cajun Tofu (pictured below)
Cajun Spice Mix
Many recipes include salt in their spice mix. I choose not to, and instead add salt later. In this recipe the marinade is seasoned with salt. I like to be able to control the salt separately depending on what I'm cooking.
I don't always press my tofu before cooking with it, especially if I'm trying to be quick, but I do for this recipe, even if for a short amount of time. Just wrap the tofu block in paper towel, then in a kitchen towel. I pop it in the fridge with something weighted on top of it for at least an hour or overnight.
I use flaked kosher salt in my recipes. It's what I (and many chefs) prefer to cook with. Not too fine, not too coarse that it requires grinding. I buy it at bulk barn. If using fine salt the amount may need reducing.
When I have leftovers I find it easiest just to reheat the pieces in the microwave instead of turning on my oven for a small amount of food, but I'm sure reheating in the oven would work too.
Hey! I'm Trisha