It’s bloody freezing outside but sometimes you got to fire up that grill to bring a bit of sunshine back. If you are a bit of wuss you can always do this under the grill in the warmth of your kitchen on a bit of foil. I won’t judge you but you will miss out on a bit of that char flavour.
Originally I did this recipe for my cousin back when I still ate fish but it’s time to veganize it. Isabel is allergic to all Allium plants i.e Garlic and Onion. (I know! Poor girl) So here is my recipe for Blackened Tofu Tacos with Mango Slaw which doesn’t feature either. I had some garlic powder to hand for me because I’m an addict.
I rustled through the spice cabinet to put together a Mexican rub for the tofu based on readily available spices. I used Mexican Oregano which has a citrus twang on it but regular European Oregano will work fine. For the slaw I pull out the slicer attachment for your processor or hone your knife skills. Your choice. Today is about getting the food ready for eating in as shorter time as possible so you can guess which I chose.
It’s a quick one in a pinch so you can have it on your plate in 10 minutes
I love these fish cages but if you oil your grill pan or BBQ you should be able to avoid any sticking. I smother mine with charred peppers, a squeeze of lime and hot sauce. It rocks. Wash it down with three fingers of spiced rum, lime, ice and dilute with fiery ginger beer.
Here’s the link again for my Blackened Cod Tacos with Mango Slaw.
What’s playing in the kitchen: