My brother is a partner at a major consulting firm. Recently I attended a barbecue at his 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:
- Frank’s Red Original Cayenne Sauce – 1/4 cup
- Olive Oil – 1.5 tbsp
- Garlic Powder – 1/4 tsp
- McCormick Montreal Chicken Seasoning – 2 tsp
- Water – 1 tbsp
- Crushed Red Pepper – 1 tsp
- Tofu – 14 oz package (cut into 8-9 rectangular slices)
- Mango Powder (Amchoor) – sprinkle on top
- Fresh Coriander Leaves – for garnish
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.
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
yum.. this looks so healthy and delicious.
perfect combination of hot and sour.
This was so easy to make and was delicious.. I can't wait to try it out with shrimp.
Thank you, Leena.
This would work really well with shrimp. I'm thinking salmon too… yum!!!
🙂
Amazing recipe…It was hit at a party and it is so easy to make. Thank you.
can you also post recipe of cajun gobi
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.
This looks and sound good!!! It will be my dinner tonight. Thanks for sharing!!
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?
before marinating the tofu, do you have to first squeeze the tofu to take the extra water out?
@Jeel. I did not squeeze the extra water, but you can. I'm sure it will help speed up the process. 🙂