Blackened Tofu with Umami Crust
Bold, Cajun-inspired blackened tofu with a deeply savory seared crust. Ready in 25 minutes and perfect for grain bowls, salads, or as a standalone protein.
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Servings: 4
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Ingredients
- 1 (16 oz) block super firm high-protein tofu
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon fine salt add more to taste later
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- 2 tablespoons neutral oil
Instructions
- Prep the tofu. Pat the tofu dry with paper towels or a clean, lint-free kitchen towel — the drier the surface, the better the crust. Choose your shape: cut into 1/2" steaks, tear into bite-sized pieces, or cube.
- Coat with soy sauce. If using steaks, brush each one on both sides with soy sauce. If using smaller pieces, add them to a bowl and toss with 1 tablespoon soy sauce. This will help the seasoning adhere.
- Make the spice blend. Mix all the spices and nutritional yeast together in a wide, shallow dish. Press or dip each piece into the seasoning until well coated on all sides. Set aside on the dish or a plate while you heat the pan.
- Heat the pan. Add 1-2 tablespoons of neutral oil to your cast iron over medium heat. Let it heat until the oil shimmers and a piece of tofu sizzles immediately when it touches the pan — you want hot enough to sear, but not so hot that it smokes.
- Sear. Add the tofu in a single layer, working in batches if needed — don't crowd the pan. For steaks, sear undisturbed for 3-4 minutes per side until deeply charred and crusty, flipping once. For smaller pieces, toss occasionally until all sides are well seared.
- Rest and serve. Let the tofu rest for a minute or two before serving over rice or grains. A squeeze of fresh lime and some sliced green onion make a great finishing touch.
Notes
Tofu. Super firm high-protein tofu works best here and doesn't require any pressing. If you can only find extra-firm, it will work well too, but I recommend pressing it thoroughly for at least 20-30 minutes before using to remove as much moisture as possible.
Oil. Use any neutral oil with a high smoke point, such as avocado, sunflower, grapeseed, or refined coconut. Peanut oil is a personal favorite of mine, as its subtle nuttiness complements the blackening spices beautifully.
Air fryer. The air fryer works well for smaller pieces and cubes. Cook at 400°F for 12-15 minutes, shaking the basket halfway through, until deeply browned and crispy on all sides.
Grill pan. Steaks work well on a grill pan, giving you some nice char marks on top of the blackened crust. Heat the pan until very hot before adding the tofu and cook the same as you would in a cast iron.
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