Recipe Difficulty: Easy

Recipe Keywords: Tofu, Cajun, Vegan, Tacos

Cajun Tofu Recipe Notes
This Cajun Tofu recipe is really simple, tasty and versatile. There are a couple of steps, but it's all relatively passive so it feels like a lazy tofu recipe to me. No hovering over a pan to cook them, as they are baked in the oven. I love Cajun Tofu in tacos, power bowls, or on a chopped salad. 

Sourcing Tofu
​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. ​

Pressing Tofu
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 an hour or overnight.

To Reheat:
For leftovers, I do want to try reheating them in a pan or oven, but thus far I've just zapped them in the microwave for convenience.  

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Ideas for serving Cajun Tofu

• tacos, power bowls, wraps, salads. I find fresh salsa to be a good pairing no matter how these are served. 

Cajun Tofu Tacos
I am still messing around with toppings to figure out my *perfect* taco, but this variation was really tasty. I added more heat to my tacos before eating. Either a sprinkle of chili flakes or chopped pickled jalapeno peppers.  

Corn Tortilla, warmed in a pan

Slaw.
For the dressing I mixed together:
 1/2 cup mayo
 juice from 1/2 lime
 1/2 tsp sea salt
 1/2 tsp cumin
 1/4 tsp pepper
 1/4 tsp oregano
 a small handful of fresh cilantro, chopped
Then I tossed the dressing with one small bag of "slaw mix". It was approximately 2 cups worth of cabbage.  

Mango Salsa 
3 large mangos, small dice
1/2 cup minced red onion
2 - 3 jalapeno peppers, minced (to taste)
handful of fresh cilantro, chopped
3/4 tsp sea salt (to taste)
lime juice to taste (juice from 1 - 2 limes)
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​​Avocado
sliced, squeeze of lime sprinkle of sea salt. I wouldn't leave it out. Adds delicious richness. 

Crushed Corn Chips
I had a bag of open tortilla chips, I add bite sized corn chips over top of the tacos. The crunch is an awesome addition.

Garnish with fresh cilantro, and pickled jalapeno peppers (or chili) if you want added heat. 


Power Bowl with Cajun Tofu (pictured below)

• cilantro lime brown rice. (I stirred in Mojo Verde into my cooked rice. Delicious)
• mango avocado salsa (red onion, lime juice, cumin, s & p)
• Roasted Broccoli
• Mojo Verde (for drizzling over top of everything)

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What is Cajun Spice?
Cajun spice blends are used in the Cajun and Creole cuisines of Louisiana. These cuisines are influenced by a combination of French, African, and Native American culinary traditions. The spicy, flavorful blends of herbs and spices that are characteristic of Cajun and Creole cooking were developed as a way to add flavor to the abundant seafood and game that was available in the region. Cajun spice blends became popular beyond the Louisiana region and are now widely used in many different types of dishes around the world. I love using it to flavour my tofu, and I imagine I will come up with many other ways of using it in the future. How about sprinkling some on your potatoes before roasting?

Cajun spice blends are typically made with a combination of paprika, garlic powder, onion powder, cayenne pepper, and other herbs and spices. The exact blend of spices can vary, and some variations may include herbs like thyme, oregano, and basil, as well as other spices like black pepper, white pepper, and mustard powder.  You will find Cajun spice being used in traditional recipes like  gumbo, jambalaya, and blackened chicken or fish. Cajun spice blends can definitely be purchased pre-made (I haven't tried any store bought ones but I would imagine they would be decent) or you can make your own blend by mixing together the desired spices in the desired proportions.

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Recipe Difficulty: Medium. Attention to Detail is required to not overcook the veggies in this recipe. You'll find me hovering over the pot making this soup, then tasting at the end, meticulously, to adjust salt, lemon and herbs. 

Recipe Keywords:
Green Goddess, Vegan, Soup, Spring Vegetable Soup, Fresh Start Fauxmage, Healthy Recipes

What even is "Green Goddess"??
Green Goddess typically refers to a salad dressing or sauce. Often with mayo, sour cream and typically fresh herbs including tarragon, chives, and parsley. It gets its name from the bright green colour of the dressing. Some versions include anchovy, lemon juice, vinegar & Dijon mustard. Green Goddess dressing is believed to have originated in the 1920s at the Palace Hotel in San Francisco. It was created by the hotel's head chef, Philip Roemer, to honor actor George Arliss, who was staying at the hotel while performing in a play called "The Green Goddess." The dressing was served at the restaurant for years and was eventually popularized. 

About my Green Goddess Soup Recipe
I love this soup. It is literally Goddess worthy. There's a ton of fresh green goodness with all the veggies and fresh herbs. For veggies in my recipe I use French Green Beans, Zucchini, Edamame, Green Peas, Tarragon, Chives and Mint.

The base is a lovely creamy broth made from an easy home made veg stock with Greek Style Fresh Start Fauxmage melted in. A bit of miso paste in the broth too, just for a bit of umami.  (a bit of miso paste or a splash of soy sauce can go a long way in creating deeper & more complex flavours in vegan cooking)

The fauxmage is an almond based baked feta style vegan cheese. It's rich and has a bit of brightness. A delicious & simple way to add creaminess without using dairy products. If you can't get your hands on some I would try using cashew cream to taste as an alternative. 

Seasoned properly with salt and fresh lemon juice, the flavours in this soup come alive. A bit of chili is nice too. Not too much, just a bit for warmth. 

Creamy Pesto Risotto with Asparagus, Peas and Lemon. I teamed up with my friends at Fresh Start Fauxmage to create this tasty recipe. I have wanted to make a risotto with this particular vegan cheese product for quite some time now. Their "Creamy Pesto" variety was a perfect choice for this dish. It's delicious. Think basil, garlic, lemon, & super creamy. This product allows you to add incredible flavour to a dish effortlessly. Right now I'm really digging it in this recipe, or melted into hot pasta with whatever veg for a quick meal. They provide world wide shipping and are available in locations across Canada.

I think a lot of people might be a bit intimidated to make a risotto at home. Maybe you've never had it, or only have had it in a restaurant. I'm happy to report, it's actually incredibly simple. Yes you have to stir the rice fairly continuously while adding hot stock to the pan for about 30 minutes, but it's not hard. If you have a good recipe to follow, the main thing to keep in mind is the texture of the rice. Try not to over cook it. It shouldn't be completely soft. There should still be a bit of bite to the rice. Then pay attention to the consistency of the final dish. It should be creamy and a bit fluid, not stiff and dried out. 

If I was making this in a restaurant, I would cook the risotto 3/4 of the way through, then dump it onto a large sheet pan to cool completely. Then when you want to prepare a portion, just add desired amount of risotto to a pan over medium - medium high heat, and stir in stock until the rice has absorbed enough liquid. Just taste a couple of times.