Chef Kim O'Donnell stopped by Good Day Atlanta on Monday with a quick and easy meatless recipe as part of the growing "Meatless Monday" campaign. O'Donnell is the author of The Meat Lover's Meatless Cookbook and The Meat Lover's Meatless Celebrations!
Tools: 10- or 12-inch cast-iron skillet or smooth-surfaced griddle
Preparation:
Drain the tofu: Remove from the packages and place each rectangular block on a separate plate. Place a second plate on top and weigh the tofu down with something heavy, such as a can of tomatoes. Allow to sit for about 20 minutes. Drain off the water.
Meanwhile, place the spices and salt in a small bowl and stir until mixed thoroughly. Transfer the spice blend to a dinner plate and spread evenly in the center.
Working with one tofu block at a time, lay flat on a cutting surface. Cut the tofu block in half on the diagonal so you have two large triangles.
Lay each triangle half on its longest side, and from the top short edge, cut into four triangles, 1⁄4 to 1⁄2 inch thick. Brush the tofu with the oil on both sides, then one at a time, dredge in the spice rub on both sides until well coated.
Transfer to a baking sheet, which can be used as a staging area before and after blackening. Preheat the oven to 300°F.
Heat a 10-to 12-inch cast-iron skillet or a griddle pan on the flat side until nearly smoking hot. Turn on your kitchen vent.
Cook the tofu in small batches, careful not to crowd the pan, for 3 to 5 minutes per side. The tofu will darken in color and maybe even look slightly blackened; this is a good thing. You'll probably switch back and forth between medium and medium-high heat throughout the cooking.
Wipe the skillet with a dry towel of any lingering burnt bits. Transfer the tofu to a baking sheet and keep in the oven until you're ready to serve, along with the red beans and brown rice.
Makes 8 servings. You may halve the amounts for a smaller party.
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