Ingredients:
1 lb extra firm tofu, drained
1/2 cup butter or 1/2 cup soy margarine, melted
1/2 teaspoon smoked paprika
1 teaspoon onion powder or 1 teaspoon onion flakes
1 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1/2 teaspoon whole black peppercorns
1/8 teaspoon dried thyme
1/3 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup unbleached white flour ( or whole wheat flour)
butter ( for frying)
lemon wedges
Directions:
Drain the tofu and cut into 1/2″ slices. Drain on wire cookie rack with two heavy pans on top for weight. The weight of the pans will help in removing the excess water from the tofu. Drain at least 30 minutes but up to 45 minutes.
Melt the butter and set aside in shallow dish.
In coffee mill or food processor, blend all the spices together to a fine powder.
Place the spice mixture on a piece of wax paper. Stir in the flour with the spices.
Heat some butter in a cast iron skillet on medium to medium-high heat, but DO NOT burn.
Dredge the tofu slices one at a time in the melted butter then in the spice mixture.
Fry tofu slices on one side for five minutes, until blackened but not burnt. Turn over and fry another 5 minutes until blackened.
Season with salt to taste. Serve lemon wedges on the side for drizzling.
Makes an ideal appetizer if cut up into strips. Really tasty with Tabasco sauce!
Red beans and rice would complement this perfectly!
Servings: 2-3
Time preparation: 10 min.
Time total: 20 min.