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?Crispy Cajun tofu with Cajun-inspired yellow rice?Served with charred shishito peppers and crinkle-cut cucumbers. This was dinner last night and so yummy. (Bowl styling inspired by @lea.bowls.your.mind. You must check out her amazing feed.) ?Recipe Tofu: Wrap 1-14oz block extra-firm tofu with paper towels. Press with heavy object on top until excess liquid drains. Cut into approximately 1/2-inch cubes. Mix: 1-1/2 tsp smoked paprika, 1-1/2 tsp Cajun seasoning (see note below), salt to taste. Use spice blend to coat tofu cubes. Bake at 400F on lined sheet until crispy, about 25 minutes, flipping half way. (Frontier coop makes a great cajun seasoning, or you can make your own by mixing: 2-1/2 tsp paprika, 1 tsp ground black pepper, 1 tsp cayenne pepper, 1-1/4 tsp dried thyme, 1-1/4 tsp dried oregano, 1 tsp onion powder, 2 tsp garlic powder, salt to taste. Use only 1-1/2 tsp for this recipe and save the rest.) ?Recipe yellow rice: Cook 1 small yellow onion (small dice) in a little vegetable broth (or olive oil/vegan butter) until translucent, about 5 minutes. Add 3 minced garlic cloves and cook another minute. Add 1 tsp turmeric (for color). Optional-for Cajun flavor also add with turmeric: 1-1/2 tsp chili powder, 1/2 tsp dried thyme, 1/4 tsp paprika, 1/4 tsp ground red pepper (substitute cayenne). Cook another 30 seconds. Mix in 1-1/2 cups white rice and 3/4 tsp salt (or to taste) and stir. Add 3 cups low-sodium vegetable broth. (You can substitute brown rice for white rice but adjust amount of vegetable broth for the rice you choose according to packet directions.) Bring to a boil before reducing heat and simmer, covered, for 20 minutes. (If using brown rice, check packet for how long to simmer.)
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