Cajun Spiced Tofu Recipe – Perfect for Tacos, Bowls, and Salads

​What is Cajun Spice?

Cajun spice blends are a hallmark of Louisiana’s Cajun and Creole cuisines, which draw on rich traditions from French, African, and Native American culinary influences. These bold, flavorful blends were originally crafted to enhance the abundant seafood and game in the region, and over time they’ve gained popularity far beyond Louisiana, finding their way into kitchens around the world. I love using Cajun spice to flavor my tofu, and I’m excited to experiment with it in many other dishes—maybe even sprinkling it on potatoes before roasting for an extra kick.

A typical Cajun spice blend combines paprika, garlic powder, onion powder, cayenne pepper, and a medley of other herbs and spices. Some variations include thyme, oregano, basil, black or white pepper, and mustard powder. You’ll often find these spices in traditional dishes like gumbo, jambalaya, and blackened chicken or fish. While pre-made blends are available (I haven’t tried them yet, but I imagine they’re convenient), you can also create your own custom mix to suit your taste.

Beyond using Cajun spice on proteins and vegetables, it’s fun to get creative: sprinkle it on popcorn for a savory snack, stir it into mayo, use it in marinades (like I do with tofu), or even mix it into dressings for an extra kick.

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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. For this recipe I use firm tofu. ​

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 usually double this recipe, then place two blocks under my big butcher block cutting board to press. You can buy tofu presses, but I don't love kitchen tools that are used for one thing.
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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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Serving Ideas for 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’m still experimenting with toppings to find my perfect taco, but this variation was really tasty. I like adding extra heat before serving—either a sprinkle of chili flakes or some chopped pickled jalapeños.

​Ingredients:

Tortillas: Corn tortillas, warmed in a pan

Slaw: 1 small bag slaw mix (~2 cups cabbage)

• Dressing:
  • 1/2 cup mayo
  • Juice of 1/2 lime
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp oregano
  • Small handful fresh cilantro, chopped

Instructions: Toss the dressing with the slaw mix until evenly coated.

Mango Salsa:

• 3 large mangos, small dice
• 1/2 cup minced red onion
• 2–3 jalapeño peppers, minced (to taste)
• Handful of fresh cilantro, chopped
• 3/4 tsp sea salt (to taste)
• Juice from 1–2 limes (to taste)

Instructions: Mix all ingredients in a bowl and taste for seasoning.

Avocado: 

• Sliced
• Squeeze of lime and sprinkle of sea salt

I wouldn’t skip this—it adds delicious richness.

Crunchy Topping:

• Crushed corn tortilla chips (I used an open bag of regular tortilla chips)

Adds a fun crunch on top of the tacos.

Garnish:

• Fresh cilantro
• Pickled jalapeños or chili flakes for extra heat

Assembly:

1. Warm the corn tortillas in a pan.
2. Layer slaw on the tortilla.
3. Add Cajun tofu (recipe not included here, but pan-seared or baked works great).
4. Spoon mango salsa on top.
5. Add avocado slices.
6. Sprinkle crushed corn chips for crunch.
7. Garnish with fresh cilantro and pickled jalapeños or chili flakes.
8. Enjoy immediately! 

​Power Bowl with Cajun Tofu 

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

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Cajun Tofu Step by Step

1. Press and slice tofu into 1/2 inch squares. Toss with cajun spice and marinade ingredients, rubbing everything into all sides of tofu. Let sit at least 30 minutes. 

2. Arrange on a parchment lined baking sheet. 

3. Bake 425 F for 18-20 minutes. Flipping part way through.