Blackened Tofu Bowls

These Blackened Tofu bowls are everything you could want from a weeknight meal. Quick, easy, and packed with smoky, spicy, fresh flavors. Thick tofu steaks are coated in a coconut aminos sauce and blackened seasoning, then seared until crispy and served over rice and massaged kale with pineapple jalapeño salsa and dairy-free lime crema for a colorful, satisfying dinner or meal prep lunch.

Course Main Course

Cuisine American

Keyword 30 minute meals, dairy free, gluten free, plant based, tofu bowl

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 451kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

Blackened Tofu Ingredients

16 oz high protein super firm tofu
2 tbsp coconut aminos
1 tbsp maple syrup
¼ cup blackened seasoning

Pineapple Jalapeño Salsa Ingredients

2 cups fresh pineapple finely chopped
¼ cup red onion finely chopped
1 jalapeño finely chopped
¼ cup cilantro chopped
½ avocado cubed (not too ripe)
½ cup cherry tomatoes diced
1 lime juiced
½ tsp cumin
½ tsp garlic powder
1 tsp maple syrup
¼ tsp sea salt

To Serve Ingredients

1 cup jasmine rice cooked according to package
1 bunch Tuscan kale chopped
½ lemon juiced
1 tsp olive oil optional
salt

Crema Ingredients

1 cup plain, unsweetened, dairy-free yogurt
½ lime juiced
1 tsp maple syrup
pinch of salt

Instructions

Slice the tofu into 8 slabs and blot dry with a paper towel.
Whisk the coconut aminos and maple syrup together and brush each piece of tofu to lightly coat (reserve extra liquid). Generously sprinkle with the blackened seasoning on all sides - don't be shy.
Heat a large cast iron or nonstick skillet over medium heat and add 1 tbsp of cooking oil or water to coat. Cooking oil is best for extra crispiness, but you can definitely make it oil-free.
Add the tofu in a single layer and cook untouched for 4-5 minutes, basting with the extra sauce. Flip and repeat on the other side, basting again. It should be nice and crisp! *Flavor tip: Pouring a little melted butter (~1 tbsp) over the tofu steaks while they're cooking will enhance the flavor and texture even further.*
While it cooks, make the salsa by combining all the ingredients in a bowl and seasoning to taste.
Prepare the crema by whisking together the yogurt, lime juice, maple syrup and salt.
Drizzle the kale with lemon juice and olive oil and massage for 15-30 seconds until tender.
Add the rice and kale to a bowl and top with blackened tofu. Add salsa and drizzle with crema.

Notes

If you're not using high-protein, super-firm tofu, press extra-firm or firm tofu for 15-20 minutes.

Nutrition