#blackenedtofu

[mealsandmantras]

Blackened tofu, lemon garlic brown rice, and curry seasoned broccoli as a healthy way to finish off the weekend 😍😋🎉 what’s on your plate? • • • #vegan #govegan #blackenedtofu #broccoli #healthy #wncvegan (at Waynesville, North Carolina)

[gamemakerstoolkit]

Instead of fish tacos, try these Vegan Blackened Tofu Soft Tacos instead. They taste great and fill you up. Spices fill the blackened tofu strips, and the fresh toppings and creamy vegan sour cream go well with them. Because they're quick and easy to make, they're great for a family feast or dinner during the week.

Ingredients: 1 block extra-firm tofu, pressed and sliced into strips. 2 tablespoons olive oil. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon cayenne pepper optional for extra heat. Salt and pepper to taste. 8 small soft tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. Vegan sour cream or cashew cream, for serving. Lime wedges, for serving.

Instructions: In a small bowl, mix together smoked paprika, garlic powder, onion powder, cumin, chili powder, cayenne pepper, salt, and pepper. Coat tofu strips with olive oil and then generously coat with the spice mixture. Heat a large skillet over medium-high heat and add the tofu strips. Cook for 3-4 minutes on each side, or until blackened and crispy. Warm the tortillas in the skillet for about 30 seconds on each side. To assemble the tacos, place a few strips of blackened tofu on each tortilla. Top with shredded lettuce, diced tomatoes, avocado slices, and chopped cilantro. Drizzle with vegan sour cream or cashew cream, and serve with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 10 minutes

MusingZero

[stylerain]

This recipe combines the bold flavors of blackened tofu with nutritious kale and protein-packed quinoa, creating a satisfying and wholesome vegan meal.

Ingredients: 1 block firm tofu, pressed and cut into cubes. 2 tablespoons olive oil. 1 tablespoon soy sauce. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 4 cups kale, chopped. 2 cloves garlic, minced. 2 cups cooked quinoa. 2 tablespoons lemon juice. Optional: sesame seeds for garnish.

Instructions: To make the marinade, combine the olive oil, soy sauce, paprika, onion, garlic, and cayenne pepper with salt, pepper, and thyme in a small bowl. Apply the marinade to the tofu cubes and let them sit for at least fifteen minutes. A big skillet should be heated to medium-high heat. When the tofu cubes are blackened and crispy, add them and cook for five to seven minutes on each side. Take out of the skillet and place aside. If necessary, add a little extra olive oil to the same skillet. Add the chopped kale and minced garlic. The kale should wilt after about 5 minutes of stir-frying. Combine the cooked quinoa, garlic, and kale in a skillet. Thoroughly mix and warm thoroughly. Pour some lemon juice on top of the quinoa and kale blend. If necessary, add more salt and pepper for seasoning. Over the stir-fried quinoa and kale, place the blackened tofu on a platter. If desired, sprinkle sesame seeds on top. Have fun!

David Latona