Blackened Tofu

Blackened Tofu is another vegan recipe from Shemirah’s collection.

10 servings

Blackened Tofu Ingredients:

2-1/2 lbs. Extra-firm tofu (20 slices)

Marinade
1/4 cup soy sauce
1 tsp. toasted sesame oil
1 tsp. garlic, crushed
4 drops liquid smoke
Pinch black pepper
1 tsp. cornstarch or arrowroot

Breading mix
2 cups fresh bread crumbs
2 tsp. dried thyme
Two tsp. garlic powder
2 tsp. fresh parsley, minced
4 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. cayenne pepper

Blackened Tofu Preparation:

Rinse the tofu, cut into 10 slices, and drain on paper towels to absorb moisture. Transfer the tofu to cookie sheet deep enough accommodate marinade ingredients. Pour marinade over slices and, with spatula, carefully turn slices as needed to cover thoroughly with marinade.

Combine breading mix and dredge tofu slices, coating well.

Lightly oil and heat a griddle or frying pan. Place tofu slices on griddle and cook several minutes to blacken, then turn and repeat. Reduce heat to medium to allow slices to brown thoroughly.

Serve with rice and a fresh salad.

Return to Shemirah’s Entrée Recipes
Return to Shemirah’s Recipes

About Shemirah:

Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.

“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.

Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.

Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.

Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.

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