Blackened Tofu with Avocado Crema

Looking for a way to spice up your tofu? This Blackened Tofu with Avocado Crema features crispy, pan-fried tofu crusted in a dynamic blackened spice rub paired with a cooling and fresh avocado crema. Enjoy this dish in bowl form over a bed of quinoa with fresh tomatoes, sliced jalapenos, and a squeeze of lime if you like!

So what is blackening?

This recipe is inspired by a Cajun cooking technique called blackening, popularized by chef Paul Prudhomme. This technique is commonly used as a method for preparing fish. Blackening fish usually looks something like this: preheat a cast-iron skillet to high heat with butter, evenly coat the fish with a spice blend, sear on both sides until blackened, adding butter as you go. Today, you can purchase blackened fish at nearly any seafood restaurant! This recipe is inspired by this method because I am completely in love with the smoky, spicy, and deeply charred flavor of blackened foods.

However, changes have been made to the original methodology because tofu can be tricky and delicate.

What’s in the spice rub?

This spice rub is a combination of loads of spices including: paprika, garlic and onion powder, black pepper, oregano, thyme, and cayenne pepper. This spice rub is designed to stand up to the deeply smoky char that comes with cooking protein on a super hot cast iron skillet, so it has to be powerful!

Additionally, I mixed the spice rub with some cornstarch. This allows the tofu to have a lightly crispy exterior and smooth, creamy interior. This also is a great way to fry tofu if you have issues with your tofu sticking to your pan and falling apart when cooking. Start with a hot pan and lightly cornstarch-coated tofu, and your tofu should come away clean every time!

Let’s talk avocado crema!

Many restaurants will serve blackened fish with a squeeze of fresh lemon and maybe some tartar sauce. I chose this avocado crema to pair with the blackened tofu as a bright and cooling dip that has a similar effect! Additionally, the spice level for this crema is customizable.

Mild/No Spice: skip the jalapeno!

Medium: follow the recipe as written. This has very little spice, and just a mild kick. I like this spice level the best because I find it compliments the tofu well.

Hot: Double the jalapeno! And bring a glass of milk while you’re at it 😉

Ingredients

Blackened Tofu

1 black firm tofu

3 Tbsp cornstarch

2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper, oregano, sea salt, and thyme
1/4 tsp cayenne pepper

Avocado Crema

2 ripe avocados
1 lime
½ jalapeno
¼ cup red onion
¼ cup Greek yogurt or vegan yogurt
Pinch of salt

For Serving

1 cup quinoa
1/2 cup cherry tomatoes
1/2 sliced jalapeno

Directions

1. Place tofu on a plate and place a heavy pan or bowl on the tofu to press out excess moisture. After five minutes, drain the liquid and pat the tofu dry. Slice into cubes or thin triangles.
2. Prepare the blackening seasoning. Combine cornstarch, paprika, onion powder, garlic powder, black pepper, oregano, sea salt, thyme, and cayenne pepper in a shallow bowl.
3. Prepare the avocado crema. Spoon the flesh from the avocado, juice the lime, and finely dice the jalapeno and red onion. Combine with the greek yogurt and salt and mix until smooth by hand or immersion blender.
4. Preheat a cast iron skillet with coconut oil, or another neutral oil with a high smoke point, to medium-high heat.
5. Evenly coat all sides of the tofu slices in the mixture and place in the preheated pan.
   1. Note: you may want to add ½ or ⅓ of the tofu at a time to not overcrowd the skillet.
6. Sear the tofu for 2-3 minutes per side, or until the tofu is deeply golden to blackened. Remove from the heat and repeat with the remaining tofu.
7. Serve the tofu on a bed of quinoa with fresh tomatoes, sliced jalapeno, and the avocado crema. Enjoy warm!

Blackened Tofu with Avocado Crema

Yield: 4 Servings

Looking for a way to spice up your tofu? This Blackened Tofu with Avocado Crema features crispy, pan-fried tofu crusted in a dynamic blackened spice rub paired with a cooling and fresh avocado crema. Enjoy this dish in bowl form over a bed of quinoa with fresh tomatoes, sliced jalapenos, and a squeeze of lime if you like!

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Ingredients

Blackened Tofu

• 1 block firm tofu
• 3 Tbsp cornstarch
• 2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper, oregano, sea salt, and thyme
• 1/4 tsp cayenne pepper

Avocado Crema

• 2 ripe avocados
• 1 lime
• ½ jalapeno
• ¼ cup red onion
• ¼ cup Greek yogurt or vegan yogurt
• Pinch of salt

For Serving

• 1 cup quinoa
• 1/2 cup cherry tomatoes
• 1/2 sliced jalapeno

Instructions

1. Place tofu on a plate and place a heavy pan or bowl on the tofu to press out excess moisture. After five minutes, drain the liquid and pat the tofu dry. Slice into cubes or thin triangles.
2. Prepare the blackening seasoning. Combine cornstarch, paprika, onion powder, garlic powder, black pepper, oregano, sea salt, thyme, and cayenne pepper in a shallow bowl.
3. Prepare the avocado crema. Spoon the flesh from the avocado, juice the lime, and finely dice the jalapeno and red onion. Combine with the Greek yogurt and salt and mix until smooth by hand or immersion blender.
4. Preheat a cast iron skillet with coconut oil, or another neutral oil with a high smoke point, to medium-high heat.
5. Evenly coat all sides of the tofu slices in the mixture and place in the preheated pan. Note: you may want to add ½ or ⅓ of the tofu at a time to not overcrowd the skillet.
6. Sear the tofu for 2-3 minutes per side, or until the tofu is deeply golden to blackened. Remove from the heat and repeat with the remaining tofu.
7. Serve the tofu on a bed of quinoa with fresh tomatoes, sliced jalapeno, and the avocado crema. Enjoy warm!