This dish can be put together in 30 minutes or less but tastes like it’s been simmering for hours. My secret is a homemade cajun spice mix I always keep on hand for a quick kick of flavor! You can also use Emeril’s Essence right off the shelf.
- 2 cups pre-cooked brown rice
- 14 oz. package extra-firm tofu, drained and pressed
- 2 tbsp. Cajun spice mix, homemade or store-bought (recipe follows)
- 1 tablespoon minced garlic
- 1 bunch scallions, sliced (reserve 1/4 cup)
- 2 stalks celery, minced
- 1 large green bell pepper, diced medium
- 1 medium tomato, diced (or 3/4 cup canned, undrained)
- 1 14-oz can kidney beans, drained and rinsed
- 2 tbsp. Earth Balance non-dairy margarine
- 2 tbsp. canola oil
- Hot cayenne pepper sauce (optional)
Prepare the tofu. Cut block horizontally across to make two slabs. Sprinkle both sides liberally with 1 tablespoon Cajun seasoning. Sear in a hot pan coated lightly with a bit of canola oil, about 5 minutes on each side (cast iron is ideal). Remove from pan and set aside. Cut into bite-sized cubes or strips.
Add canola oil to the pan and sauté scallions, celery and bell pepper until translucent, about 5-7 minutes. Add garlic and sauté 1 minute more. Add tomato, 1 tablespoon Cajun seasoning and margarine, stirring until melted. Reduce heat to medium low. Toss in the rice and beans and heat through. Lastly, add the tofu back into the pan and stir occasionally until heated through. Adjust seasoning, adding more Cajun spice as desired. Garnish with reserved scallions. Serve hot sauce on the side.
Cajun Spice Mix
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon dried thyme
Mix all ingredients and store in airtight container.
This is a quick and easy recipe for a Thai restaurant favorite. I like to make this dish at home, because I can choose the ingredients. I think it tastes even better than traditionally prepared. Most Thai restaurants season with fish sauce– a real bummer for vegans.
I also like to press and freeze my tofu, then thaw it completely before using in dishes where I want more texture. This method also helps tofu absorb marinade more readily. I just wrap it airtight, freeze overnight, then when thawed, I squeeze it out one more time, and use as desired.
Tofu Pad Thai
from “Big Vegan” by Robin Asnell
- ¼ cup Vegetable broth
- 2 tbsp. Lime Juice (or more, to taste)
- ¼ cup Tamari
- 2 tbsp. Sugar
- 2 tsp. Cornstarch
- 2 tbsp. Canola oil
- 12 ounces Firm tofu, drained and pressed
- 1 tsp. Red pepper flakes
- 1 tbsp. Ginger, fresh, minced, peeled
- 2 cloves Minced garlic
- 8 ounces Rice noodles, banh pho
- 4 Scallions, Cut in 1 inch pieces
- 4 ounces Bean sprouts
- ½ cup Roasted peanuts, chopped
- ½ cup Cilantro
1.Bring a large pot of water to a boil. In a cup, mix together the stock, lime juice, tamari, sugar and cornstarch.
2.Heat the oil over high heat, and crumble the tofu into the pan. Add the pepper flakes and fry until the tofu is browned, stirring constantly. Add the ginger and garlic and stir for 1 minute.
3.Meanwhile, cook the noodles in the boiling water for 5 minutes, or until al dente. Drain them. Stir and add the stock mixture to the pan with tofu. Taste for seasoning, adding more lime juice if desired. If too strong, add more stock or a bit a of water. If too sour add a bit more sweetener. Balance the flavors to your taste.
4.Stir and quickly add the noodles, scallions and sprouts. Stir-fry gently until the liquids are thickened and the noodles are coated, 1 to 2 minutes. Serve immediately, topped with the peanuts and cilantro.