{"id":67281,"date":"2022-10-31T16:13:01","date_gmt":"2022-10-31T23:13:01","guid":{"rendered":"https:\/\/in.nau.edu\/news\/?p=67281"},"modified":"2022-11-01T13:19:38","modified_gmt":"2022-11-01T20:19:38","slug":"blackened-tofu-with-veggies","status":"publish","type":"post","link":"https:\/\/in.nau.edu\/news\/blackened-tofu-with-veggies\/","title":{"rendered":"Blackened Tofu with Veggies"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-67296 alignright\" src=\"http:\/\/in.nau.edu\/news\/wordpresst\/uploads\/sites\/153\/wp-content\/uploads\/2022\/10\/tofu.png\" alt=\"blackened tofu with veggies\" width=\"256\" height=\"212\" \/>My favorite spice is smoked paprika (also one of my favorite words to say \uf04a).\u00a0 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.<\/p>\n<p><strong>Ingredients for blackening spice:<\/strong><\/p>\n<ul>\n<li>2 tbsp. smoked paprika<\/li>\n<li>1 tsp. sea salt<\/li>\n<li>1 tsp. onion powder<\/li>\n<li>1 tsp. garlic powder<\/li>\n<li>1 tsp. cayenne pepper (adjust to taste)<\/li>\n<li>1 tsp. ground pepper<\/li>\n<li>\u00bd tsp. dried thyme<\/li>\n<li>\u00bd tsp. dried oregano<\/li>\n<\/ul>\n<p>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.<\/p>\n<p><strong>Other ingredients:<\/strong><\/p>\n<ul>\n<li>16 oz. super firm tofu (or extra firm if super is not available)<\/li>\n<li>Veggies of choice \u2013 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<\/li>\n<li>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<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Cook in a hot non-stick or cast iron skillet 4-6 minutes per side.<\/p>\n<p>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.\u00a0 Refrigerate any leftovers and enjoy the next day!<\/p>\n","protected":false},"excerpt":{"rendered":"<p><a class=\"search-results-excerpt-link\" href=\"https:\/\/in.nau.edu\/news\/blackened-tofu-with-veggies\/\">My favorite spice is smoked paprika (also one of my favorite words to say \uf04a).\u00a0 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.&hellip;<\/a><\/p>\n","protected":false},"author":59,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15],"tags":[],"class_list":["post-67281","post","type-post","status-publish","format-standard","hentry","category-editors"],"acf":[],"_links":{"self":[{"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/posts\/67281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/comments?post=67281"}],"version-history":[{"count":0,"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/posts\/67281\/revisions"}],"wp:attachment":[{"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/media?parent=67281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/categories?post=67281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/in.nau.edu\/news\/wp-json\/wp\/v2\/tags?post=67281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}