Blackened Tofu and Cajun Brothy Rice
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!
Ingredients
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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