This Blackened Tofu and Cajun Brothy Rice has it all! Crispy blackened tofu, fluffy Cajun rice, and a savory broth infused with charred aromatics and spices. It’s comforting, bold, and layered with so much Louisiana-inspired flavor!

Blackened Tofu and Cajun Brothy Rice

Some of you probably already know this, but I grew up in Louisiana, where some of my earliest memories of food and cooking come from. In fact, I’d say that Cajun and Creole cooking ended up shaping a lot of how I cook today, and this Blackened Tofu and Cajun Brothy Rice is the perfect example of that. The flavors are a nod to the flavors I grew up on – the broth is rich and peppery, the blackened seasoning adds the perfect amount of heat (and it’s classic Cajun!), and the fluffy Cajun rice brings everything together. This is true comfort in a bowl!

Why You’ll Love This Recipe:

• Comforting Southern-inspired flavors: Charred pepper, onion, celery, garlic, Cajun spices, and peppery broth make every spoonful delicious and warming!
• Budget-friendly ingredients: Most items are pantry staples or inexpensive produce, making this a flavorful meal that doesn’t break the bank.
• The textures are incredible: Crispy tofu, fluffy seasoned rice, and a hot savory broth. Every bite hits different!
• Meal-prep friendly: The broth, rice, and tofu can all be made in advance and assembled throughout the week.
• Balanced, nourishing, and hearty: You get veggies, protein, carbs, and big flavor in one bowl.

How to Make Blackened Tofu and Cajun Brothy Rice

I like to think of this recipe as 3 separate components: the broth, the rice, and the crispy tofu. The broth can be frozen for up to 3 months, so when I make this recipe, I typically double or triple the broth so I can just freeze it for later use. Additionally, the rice can be made up to 4 days in advance, so if you want to make any of the components of this dish ahead of time, I recommend doing so in order to streamline this recipe even more!

1. Make the Broth:

Heat the oil in a pot over medium heat. Once the oil is hot, add onion, bell pepper, celery, garlic, jalapeño, and peppercorns. Pour in the broth and bay leaf, and season with salt. Bring to a boil, then reduce to low. Cover with a lid slightly ajar and simmer for at least one hour (3 to 4 hours for best flavor). Strain the broth, discard solids, and return liquid to pot. Adjust seasonings and keep warm over low heat.

2. Make the Cajun Rice:

While the broth is simmering, make the rice. Heat some oil in a pot over medium-high heat. Once the oil is hot, add onion, bell pepper, and celery. Cook, stirring often, until lightly charred, 5 to 7 minutes. Add the garlic and cook another 1 to 2 minutes. Stir in the rice and toast for 1 minute. Pour in the broth, bay leaf, and Cajun seasoning. Bring to a boil, then reduce heat to low. Cover and simmer 15 to 18 minutes. Turn off the heat and rest for 10 minutes, then fluff with a fork. Stir in the parsley and green onion. Set aside.

3. Make the Blackened Tofu:

In a bowl, whisk together the seasoning sauce (optional), Cajun seasoning, nutritional yeast, and brown sugar . Add the crumbled tofu and mix to coat well. Next, heat the oil in a sauté pan over medium heat. Once the oil is hot, add the onion, garlic, and jalapeño. Cook, stirring often, until fragrant, 1 to 2 minutes. Add the seasoned tofu and cook until browned and crispy, 15 to 20 minutes. Taste and adjust seasonings, if necessary.

4. Assemble:

To assemble the bowls, place a scoop of rice into a bowl and top with a generous spoonful of the blackened tofu. Ladle in the hot broth, then garnish with green onion, parsley, and your favorite Louisiana hot sauce. Enjoy!

Tips and FAQs

• Char your veggies: for the broth if possible! It adds a subtle smoky depth that really adds to the dish!
• Simmer the broth longer for stronger flavor: I aim for 3 to 4 hours for maximum richness and flavor! If you have a slow-cooker, even better! You can set it and forget it 🙂
• Use Slap Ya Mama or Tony’s Cajun seasoning: Both bring that classic Louisiana bite!
• Let the rice rest: Let it rest off the heat before fluffing. This guarantees the perfect texture.
• Make the broth ahead of time: It keeps 4–5 days refrigerated or 3 months frozen.

Can I make this less spicy?

Absolutely! Omit the jalapeño and make sure to use a mild Cajun seasoning blend, not one labeled “spicy”.

Does this recipe reheat well?

Yes. Store components separately and reheat the broth on the stove for best texture.

Can I air-fry the tofu?

You can! Toss tofu in oil and spices, then air-fry at 390°F for 12 to 15 minutes, shaking halfway.

If You Love This Brothy Rice Recipe, Try These Next!

A Cozy Bowl You’ll Want on Repeat!

This Blackened Tofu and Cajun Brothy Rice is everything you want in a comforting, flavor-loaded meal: smoky, spicy, rich, and sooo satisfying! Save this one for cold nights, busy weeknights, or anytime you want something that tastes like it simmered all day!

If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Blackened Tofu and Cajun Brothy Rice

Ashley

This Blackened Tofu and Cajun Brothy Rice layers smoky, spicy, and aromatic elements into one seriously satisfying bowl! The tofu gets blackened and crispy, the rice is loaded with herbs, and the broth ties everything together! Trust me, you will love this fun spin on classic Cajun flavors!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Up To: 4 hours hrs

Course Lunch/Dinner, Main, Main Course, Meal Prep, Soup

Servings 6

Ingredients

  

1x2x3x

Broth:

• 1 tablespoon neutral oil, such as vegetable or canola
• 1 small white onion, roughly chopped (preferably charred, but optional)
• 1 small bell pepper, roughly chopped (preferably charred, but optional)
• 3 stalks celery, roughly chopped (preferably charred, but optional)
• 6 cloves fresh garlic, smashed
• 1 jalapeno, cut in half lengthwise (preferably charred, but optional)
• 1 teaspoon black peppercorns
• 8 cups vegan low sodium chick’n broth or vegetable broth
• 1 bay leaf, optional
• 1 teaspoon salt, plus more to taste

Cajun Rice:

• 1 tablespoon neutral oil, such as vegetable or canola
• 1 cup diced white onion
• 1 cup diced green bell pepper
• 1 cup diced celery
• 4 cloves fresh minced garlic
• 1 ½ cups uncooked long-grain white rice
• 2 ½ cups low-sodium vegan chick’n broth or vegetable broth
• 1 bay leaf
• 2 teaspoons Cajun seasoning, such as Slap Ya Mama or Tony Chechere’s
• ¼ cup minced green onion
• 2 tablespoons minced parsley

Chipotle-Spiced Tofu:

• 1 tablespoon seasoning sauce, optional
• 1 tablespoon Cajun Seasoning
• 1 tablespoon nutritional yeast
• 1 tablespoon brown sugar
• 1 16-ounce block super firm tofu, crumbled by hand or grated with a cheese grater
• 2 tablespoons neutral oil
• 1 small white or yellow onion, diced
• 6 cloves fresh minced garlic
• 1 jalapeno or serrano pepper, deseeded and diced (plus more for garnish, optional)
• Salt and pepper, to taste

Instructions

 

To Make the Broth:

• To start, prep the broth.
• Heat the oil in a pot over medium heat.
• Once the oil is hot, add the onion, bell pepper, celery, garlic, jalapeno and peppercorns.
• Pour in the broth, add the bay leaf, and season with 1 teaspoon salt, stirring to combine.
• Increase the heat to medium-high and bring to a boil.
• Once at a boil, reduce the heat to low, cover with the lid slightly ajar, and simmer for at least one hour (the longer you simmer, the more flavorful the broth – I like to simmer it for around 3 to 4 hours).
• After the broth has been simmering for desired time, strain through a fine mesh sieve (make sure you don’t discard the broth!).
• Discard the veggies and seasonings and return the strained broth to the pot.
• Taste and adjust seasonings, if necessary. Keep over low heat to keep warm, stirring occasionally.
• While the broth is simmering, make the rice and prepare the rice.

To Make the Cajun Rice

• Heat the oil in a pot over medium-high heat.
• Add the onion, bell pepper, and celery, and cook, stirring often, until softened and lightly charred at the edges, 5 to 7 minutes.
• Add garlic and cook 1 more minute.
• Next, stir in the rice and toast for 1 minute.
• Pour in the broth, bay leaf, and Cajun seasoning.
• Bring to a boil, then reduce heat to low.
• Cover and simmer 15 to 18 minutes.
• Turn off the heat and let sit 10 minutes before removing the lid and fluffing.
• After 10 minutes, remove the lid and fluff the rice.
• Stir in parsley and green onions. Adjust salt and cayenne as needed.

To Make the Crispy Tofu:

• In a large bowl, whisk together the seasoning sauce (if using), Cajun seasoning, nutritional yeast, and brown sugar.
• Add the shredded tofu and toss to coat. Set aside.
• Heat the oil in a large sauté pan over medium heat.
• Once the oil is hot, add the onion, garlic, and jalapeño and cook, stirring often, until fragrant, 1 to 2 minutes.
• Add the seasoned tofu and cook, stirring every few minutes, until add the seasoned tofu and cook, stirring every few minutes, until browned and crispy around the edges, 15 to 20 minutes.
• Taste and adjust seasonings, if necessary.

To Serve:

• Scoop Cajun rice into bowls, top with the blackened tofu, and ladle in hot broth.
• Finish with preferred garnishes and enjoy!

Video

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