Neither difficult nor weird.
Broiled Blackened Tofu
2 ½ t sweet smoked paprika (if all you have is hot paprika, just eliminate the cayenne)
2 t ground cumin
1 t dried oregano
1 t dried thyme
1 t sugar
¼ t salt
¼ t cayenne
A few pinches freshly ground black pepper
3 cloves garlic, minced
Everything else: 1 block tofu, pressed for firmer texture, sliced into eighths
2 t olive oil
1 t soy sauce
Mix the spices together on a dinner plate and set aside.
Adjust the broiler so that the baking sheet will be about 6 inches away from the heat. Preheat the oven to broil. Spray a baking sheet with nonstick cooking spray. Poke each slice of tofu with a fork 3 or 4 times to let the flavors seep in.
Drizzle the olive oil and soy sauce on the far side of the baking sheet, in a puddle. Dip each slice of tofu lightly into the sauce mixture, enough to lightly coat each side. Then dredge in the spice mixture, pressing firmly to make sure the spices stick. Place the tofu on the baking sheet in a single layer. Spray the tops with a little cooking spray.
Place the tofu in the broiler and broil for about 12 minutes, flipping once about halfway through. Keep a close eye on it; broilers can work fast, and you don’t want your tofu to burn! It’s done when the tofu looks dark and black in some spots. Slice each piece into strips lengthwise if you like. Serve ASAP.
We served this up with pineapple collards (surprisingly delicious) and rice.
(Courtesy of Isa Chandra Moskowitz’s Appetite for Reduction, our current cooking bible!)