Cajun tofu: You can still eat super tasty vegan meals

If you follow a plant-based diet and sturggle to find nutrient-dense food, especially when it comes to protein, tofu is often a good alternative to animal protein. Tofu is really good at taking on other flavours, That is why it is a useful ingredient in both savoury and sweet dishes. This Cajun tofu recipe will show you exactly what you can do for dinner with this versatile ingredient and give your family a wholesome, flavour-packed and healthy meal any day of the week. It’s got great textures and loads of slightly spicy flavours that will dance on your taste buds while feeding your body and soul.

ALSO READ: Soba noodle salad with miso sesame tofu for lunch time

Cajun tofu suggestions

Tofu is slightly controversial because of the issues surrounding soya so it’s safer to choose the non-GMO (Genetically Modified Organism) and organic brands. The organic extra firm tofu from The Tofoo company works really well. You could also use tempeh here if you prefer. Eaten every so often, tofu is a low calorie, protein-rich, (containing all nine essential amino acids) and nutrient-dense food.

ALSO READ: Tofu and vegetable burrito: A plant-based meal for somebody on the go

Add loads of flavour to your plant-based dinners with this Cajun tofu recipe. It’s wholesome, healthy and super easy to make.

Last updated on 22 November 2023

Cajun tofu recipe

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Recipe by Ursula Lake Course: MainCuisine: VeganDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

5

minutes

Total time

20

minutes

Ingredients

• Cajun spice

• 1 tbsp 1 sea salt

• 1 tbsp 1 sweet paprika

• 1 tbsp 1 garlic powder

• 2 tsp 2 onion powder

• 2 tsp 2 ground white pepper

• 1 tsp 1 ground cumin

• 1 tsp 1 cayenne pepper

• 1 tsp 1 dried oregano

• 1 tsp 1 dried basil

• 1 tsp 1 dried thyme

• Cajun Tofu

• 280 packet 280 non-GMO firm tofu

• 4 tbsp 4 grapeseed oil or light olive oil

Method

• Cajun spice
• Mix all the spices together and then blend in a food processor so that you get a finer powder.
• Place the mix in an old spice jar, it should fit perfectly and can then be stored safely.

  • 

• Cajun Tofu
• Mix 4 teaspoons of the cajun blend with 4 tablespoons of light olive oil or grape seed oil thoroughly. An oil without much natural flavour is recommended as the spices will overpower it anyway.
• Chop the tofu or tempeh into inch square cubes. Ensure that the cubes are not too small or they will crumble as you cook them. You also want lots of surface area for the tofu to absorb the spices.
• When you are ready to eat, heat up a frying or griddle pan with no oil and fry/griddle the tofu in the pan for a few minutes, turning over to toast the spices and warm the tofu through.
• This is a little bit on the spicy side so you may want to serve it with something cooling and fresh like a cucumber salad. It is also very delicious to add the tofu to avocado, rocket and some of the lemon and dill sauce (which you can find in Ursula Lake’s book) and roll it up into a wrap.

Notes

• If you are missing any of the herbs for the cajun spice, it won’t be the end of the world to the end taste.

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