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?Blackened tofu with creamy corn pasta?Something sweet + something savory.?
✅Tofu: Press 1-14oz block extra-firm tofu to remove excess liquid. Cut the tofu into about 1-inch cubes. Transfer to a reusable ziploc bag or container with lid. ✅Mix together: 1/4 cup low-sodium tamari, 2 tsp Dijon mustard, 1 tbsp olive oil (optional). Pour over tofu. Close the bag or container and gently toss the tofu to coat in marinade. ✅Mix spices: 2 tsp paprika, 1/2 tsp ground cumin, 1/2 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp dried thyme, 1/2 tsp oregano, 1 tsp salt or to taste. Add spice mixture to bag or container with tofu and toss gently to coat the tofu evenly. ✅Either: 1) sauté the tofu in a non-stick skillet with a little olive oil until browned on all sides, or 2) bake on non-stick sheet at 375F until browned, about 25 minutes, flipping half way. ✅✅Pasta: Cook 8oz pasta according to packet directions. Drain, reserving 2 cups of the pasta cooking water. ✅Heat 2 tbsp vegan butter in a large non-stick until melted. (Or sub with some olive oil, or veggie broth for oil-free)✅Add 2 cups corn kernels (you can use frozen or about 5 ears) and cook until the corn starts to brown and caramelize, about 7-10 minutes. ✅ Add 2 minced garlic cloves and cook another 30 seconds, or until fragrant. ✅Add 1/2 tsp smoked paprika, 1 tsp thyme, 1/4 white pepper, 1-l/2 crushed red pepper, 1/2 garlic powder, 1/2 dried cilantro (optional), and a pinch nutmeg. Cook another minute. ✅Transfer 1/2 cup of the corn mixture to a blender and add 1/4 cup of the pasta cooking water. Blend until mostly smooth. ✅Return blended corn mixture to the skillet with the remaining corn and add 1 cup of the reserved pasta water. ✅Cook until the sauce thickens. Mix in the cooked pasta and cook until warmed through. .
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