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Grilled Cajun Tofu spiced with spices, mango powder, and Frank’s Red Hot sauce is an explosion of flavors in your mouth.
 
 

 

Recently I attended a barbecue at my brother’s home where he made his famous Cajun Gobi (cauliflower) on a cast iron skillet.  His friends were standing around joking with him that he should quit his day job, set up a food truck in New York City and sell food.  I often joke around with him asking him to quit his job and open up a bakery with me, my dream!  You get the idea… my brother is an awesome cook/baker who comes up with great ideas when in the kitchen. He is by far the best male cook I have ever known, but then I haven’t met Tyler Florence yet 🙂
Cajun Tofu… I got the idea of making this dish based on my brothers’ Cajun Gobi.  Cajun Tofu is a little spicy and a little sour.  I added my final touch to this dish by adding some Mango Powder (amchoor).  This is a great dish to make for a vegetarian looking to eat more protein.  Just a warning, open the windows while making this dish, else you’ll be coughing up a storm. Hope you like it.
 
NUTRITION: Tofu is an excellent source of Protein for vegetarians. It is also rich in Calcium and Iron.
 

INGREDIENTS:

DIRECTIONS:
1. In a bowl, add Frank’s Red Hot Sauce.

 
 

2. Add olive oil.

 
 

3. Add garlic powder.

 
 

4. Add Montreal chicken seasoning.

 
 
 

5. Add water.

 
 

6. Add crushed red pepper.  Whisk all ingredients together.

 
 
7. Slice the tofu into 8-9 rectangular pieces.
 
 
 
 
 

8. Marinate the tofu in the hot sauce for about 5 minutes.

 
 

9. Heat a pan on medium-high heat.  When hot, add all the tofu pieces.  You don’t need to add oil since we already added it to the hot sauce.

 
 

10. Once the tofu is golden brown, gently flip it over.  This will take about 3-5 minutes on each side. 

 
 

11. Add the left over marinade during the final cooking process.  Cook for a couple more minutes and turn off the stove.

 
 

12. Sprinkle mango powder on top and garnish with cilantro. 

 
 
 

Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

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10 Comments

  1. @Jeel. I did not squeeze the extra water, but you can. I'm sure it will help speed up the process. 🙂

    Reply

  3. Wow! The Frank’s Red Hot Sauce definitely has a kick to it. I was only able to find the "extra hot", and I think my mouth was on fire when tasting the tofu, next time I'll have to try it with the "original" (as you suggested). But a nice combination of flavors in this recipe! And how did you get the charcoaled Cajun look on the tofu without burning them?

    Reply

  5. I tried this recipe a while ago, it turned out great. Although, I must say, you have to eat it right away, if you leave it for a little bit to eat later, the tofu turns soft and its not as tasty. (Maybe, I used the wrong tofu or didn't cook it thoroughly) but over all great dish if you want to make it and serve it right away.

    Reply

  8. Thank you, Leena.
    This would work really well with shrimp. I'm thinking salmon too… yum!!!
    🙂

    Reply