Tuesday, March 18
Blackened Tofu with Grilled Corn and Slaw
Seth was out of town for a few days, so I was a little out of the habit of cooking real meals. Seriously, I make stuff like frozen burgers topped with tempeh bacon, Daiya and BBQ sauce when I’m left on my own. Yummy, yes, but not really cooking. I also just eat leftovers a lot. I will put almost anything I find in the fridge in a tortilla and call it dinner. Anyway. One of my go-to meals when I want something simple (as in I was still in my not-cooking mode) is blackened tofu. There are two different recipes I use, the one in Appetite for Reduction, which is broiled, and this one from Daily Garnish, which is skillet-fried. I didn’t want to get the apartment all hot by using the broiler, so I went with the skillet version. We cut our tofu into eight smaller pieces instead of four larger ones, so I always make a little bit extra of the spice blend to be sure to coat everything evenly. We like to dip our tofu into some ranch dressing, and we usually have some from the Cookin’ Crunk recipe in the fridge. The cool and creamy dressing is perfect with the crispy, spicy tofu. I grabbed a couple of ears of corn from the store the other day. I’m in a bit of a hurry for summer veggies this year, and yes, I know corn is a grain but whatever. I just grilled it in the grill pan until it was tender and had nice little charred spots on it. It’s also really good roasted in the oven, still in the husks. (Roast for about 30 minutes at 350.) In keeping with my “I want a summer dinner” theme, I made some slaw to go with it. We received a beautiful head of cabbage in honor of St. Patrick’s day and some really pretty young carrots in our Vegetable Husband basket, so the slaw was extra good with such veggies. I don’t really use a recipe, but when I first started making slaw, I used the one from 1,000 Vegan Recipes. Really, you could just take your grandma’s slaw recipe and swap out some Vegenaise for whatever mayo granny swore by. Easy peasy summer-ish dinner.