Blackened Tofu

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Blackened Tofu is crispy, spicy, and, best of all, quick and easy to make on the stovetop! Blackened tofu steaks are great in sandwiches, tacos, and salads.

Prep Time5

Cook Time12

Total Time17

Course: Main Course

Cuisine: American

Servings:

Calories: 101kcal

Author: Sarah Pilley

Equipment

nonstick pan

Ingredients

14-18 oz block of extra firm tofu see notes
2-3 teaspoons blackened seasoning see notes
1 tablespoon olive oil

Instructions

Preheat a large nonstick pan to medium-high heat with a drizzle of olive oil, about a tablespoon.
Remove tofu from its packaging and use a paper towel to remove any excess water. You do not need to press the tofu.
Cut tofu into even squares, steaks, or triangles.
Use a paper towel to remove any excess water or moisture from the tofu slices.
Sprinkle one side of the tofu evenly with blackened seasoning.
Place the seasoned side down onto the hot pan.
Sprinkle the top side with more seasoning while the first cooks.
Cook the first side for 5 to 7 minutes.
Flip to cook the other side of the tofu for 3 to 5 minutes.

Notes

See more expert tips, pictures, and variations above for making the best blackened tofu!

Yield: 16 squares of blackened tofu

Serving Size: 4 squares

Scaling the Recipe: This blackened tofu recipe is so simple that you can easily scale it whatever amount of tofu you want. I used about 2 teaspoons of seasoning for an 18 ounce block of tofu. I find that it is best to sprinkle it on with a shaker. This helps the seasoning evenly distribute over the tofu. I recommend starting with less seasoning in case you find it too spicy.

Storage: Store blackened tofu steaks in an airtight container in the refrigerator for about 5 days.

Reheating: To reheat your tofu and make it crispy again, air-fry it at 400°F for about 5 minutes. Alternatively, reheat it on the stovetop at medium heat, flipping to crisp each side.

Nutrition