Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly press 1 (14-ounce/396-gram) block of extra-firm tofu for 30 minutes to remove excess water, then slice it into four equal planks and pat them dry.

2. 2

   In a small bowl, combine 2 tablespoons (30 ml) olive oil, 2 teaspoons (10 ml) smoked paprika, 1 teaspoon (5 ml) cayenne pepper, 1 teaspoon (5 ml) garlic powder, 1 teaspoon (5 ml) onion powder, 0.5 teaspoon (2.5 ml) dried thyme, 0.5 teaspoon (2.5 ml) dried oregano, 0.5 teaspoon (2.5 ml) black pepper, and 0.5 teaspoon (2.5 ml) salt, then generously coat the tofu planks with this Cajun seasoning blend.

3. 3

   Place the seasoned tofu planks into a sous-vide bag with 2 tablespoons (30 ml) vegetable broth, seal it, and cook in a preheated 180°F (82°C) water bath for 2 hours, ensuring the bag is fully submerged.

4. 4

   Once the tofu has cooked, remove it from the bag, reserving the liquid, and preheat a heavy-bottomed skillet over medium-high heat with 1 tablespoon (15 ml) of the cooking liquid, then sear the tofu for 2-3 minutes per side until golden brown and slightly crispy.

5. 5

   In the same skillet, melt 2 tablespoons (30 grams) unsalted butter over medium-high heat until it begins to brown slightly, then add 1 cup (150 grams) sliced fresh okra, and cook for 5-7 minutes until tender and lightly blackened.

6. 6

   Add 1 medium diced green bell pepper (150 grams), 0.5 medium diced yellow onion (75 grams), and 2 minced garlic cloves (10 grams) to the skillet with the okra, and continue to sauté for 5 minutes until the vegetables are tender-crisp.

7. 7

   Divide the seared Cajun spiced tofu among four plates and serve it alongside the blackened okra and bell pepper medley, garnishing each serving with 2 tablespoons (5 grams) of fresh chopped parsley.