Blackened Tofu with Veggies

blackened tofu with veggiesMy favorite spice is smoked paprika (also one of my favorite words to say ).  It plays a key role here in adding a flavorful smokiness to the blackening spice blend. Making a homemade blend lets you adjust for your own taste and heat. This is one of the quickest and easiest meals to make.

Ingredients for blackening spice:

  • 2 tbsp. smoked paprika
  • 1 tsp. sea salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cayenne pepper (adjust to taste)
  • 1 tsp. ground pepper
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano

Mix ingredients together and store in a mini mason jar or other airtight container. This will make more than needed for the recipe so you can have it quickly on hand for the next time.

Other ingredients:

  • 16 oz. super firm tofu (or extra firm if super is not available)
  • Veggies of choice – I tend to use a mix of baby spinach, bell peppers, broccoli, and carrots but have used just about any vegetable I have on hand
  • Optional: if you prefer to marinate your tofu first for a crispier result, you can use low-sodium soy sauce, tamari, or other marinade of choice


While you can cook tofu a variety of ways, I prefer to use a skillet. If using super firm tofu, you should not have to press it. If using extra firm, press the tofu first to remove excess liquid.

Slice the tofu into cubes, squares or triangles depending on your preference. If you want to marinate the tofu first, do so for about 15-30 minutes. I am usually short on time, so I skip this step.

Add blackening spice to a plate or dish with a flat bottom. Press the tofu into the spices and rotate until all sides covered well.

Cook in a hot non-stick or cast iron skillet 4-6 minutes per side.

Add your veggies to the skillet so they warm a bit and pick up some of the spice. Stir or move around on the skillet for a few minutes, and serve hot.  Refrigerate any leftovers and enjoy the next day!

NAU Communications