This tofu is such a palate-pleaser! It is one of my way favorite ways to prepare tofu and only requires slightly more work than the typical baked or stir fried tofu.

I am a huge fan of The Chicago Diner’s Soul Bowl, which features blackened tofu. It’s one of the tastiest, nourishing comfort foods out there. I recreate it at home often with this blackened tofu, quinoa, mashed sweet potato, refried black beans, garlicky kale and chimichurri sauce. It’s seriously one of the best meals ever.

Cubed tofu on wooden board and soy beans

Blackened Tofu

Bursting with flavor, this blackened tofu will become a staple in your tofu repertoire. Be sure to press the tofu thoroughly before preparing this recipe.

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Dish

Servings 4 servings

Ingredients

1 block extra firm tofu pressed
1 tbsp low-sodium soy sauce or tamari
1 tbsp toasted sesame oil
2 tsp cornstarch
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1 pinch cayenne
cooking spray

Instructions

Slice block of tofu in half to produce 2 thin layers, then slice each layer diagonally to produce 4 tofu triangles.
Combine soy sauce and sesame oil in a shallow container and place tofu triangles in container, flipping over and moving around so tofu is evenly coated. Let sit 1 minute.
In a small bowl, whisk together cornstarch, paprika, garlic powder, onion powder, salt, pepper and cayenne.
On a large plate, pour spice mixture in a thin, even layer.
Dip each tofu triangle in the spice mixture to coat each side evenly.
Heat a large skillet over medium heat, spray with cooking oil and cook tofu for about 5 minutes on each side.
Enjoy immediately or refrigerate for leftovers and consume within 3 days.