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By Root 285 0

cutlets are slabs of pure tofu, coated heavily with spice and cooked in the Cajun “blackened” way by searing them in a hot pan with no oil. The result is a terrific contrast between a smoky, crisp flavorful outer surface and a creamy pure interior. (Note that they won’t actually turn black, but more of a deep, dark golden brown.) I like to make this with a spice mix called za’atar, which is a Middle Eastern blend. You can make your own or buy it ready-made at some specialty foods stores and supermarkets. You can also use a store-bought Cajun spice blend, or work up your own secret mix, using the za-atar recipe below as a starting point.

I always simmer firm tofu before cooking with it. This firms up its proteins and cooks out excess water (similar to pressing it under weights overnight, as many recipes suggest, but quicker—and I like the texture better this way).

This recipe is vegan.

1 pound very firm tofu, cut into 4 slices, each about ¾-inch thick

za-atar spice mix

3 tablespoons sesame seeds

1 teaspoon dried thyme

1 teaspoon dried marjoram or oregano

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

¾ teaspoon salt

1/8 teaspoon red pepper flakes

1. Put a medium-large pot of water to boil over high heat, and place a colander in the sink. When the water boils, turn the heat to low and add the 4 slices of tofu. Simmer for 10 minutes. Then gently slip the tofu into the colander to drain, being careful not to break the slices.

2. Meanwhile, combine the spice mix ingredients in a small bowl. Pour the mix into a pie pan and spread it out.

3. Turn on the stove fan and/or open the kitchen window (this process can create a fair amount of smoke). Place a large (10-to 12-inch) heavy skillet over medium heat and wait for about a minute.

4. While the pan is heating, carefully place one of the tofu slices in the spice mix, patting it down to coat one side; then sprinkle the mix on top and pat it on with your fingers to coat the surface evenly. Transfer the slice to a plate and repeat with the other 3 slices. Some of the coating may fall off; try to sprinkle as much of it as you can back onto the tofu, using up all of the mixture.

5. Gently transfer the tofu slices to the hot pan, and let them cook, undisturbed, for about 2 minutes, or until they are golden underneath.

6. Use a thin-bladed metal spatula to carefully loosen each cutlet and gently flip it over. Cook on the second side for 2 minutes, or until the undersides are nicely browned. (If some of the spice mix falls off, scoop it up with the spatula and put it back on. Most of it will stick. You can also push some of the fallen spice mix onto the sides of the tofu slices.)

7. Transfer the cooked cutlets to serving plates, and serve right away.

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GET CREATIVE

There will be a lot of flavor left in the pan. You can retrieve it (this is called deglazing) by pouring in 1 to 2 tablespoons olive oil (be very careful pouring it in—it will sizzle) and stirring it so the oil picks up all the leftover spice mix. Spoon this over the tops of the cutlets for a delightful finish.

You can serve these on toasted burger buns or soft rolls with lettuce, tomato, and mayonnaise.

They’re also wonderful on toasted split baguettes with a thick layer of hummus (store-bought or homemade—see Chapter 8: Party Snacks). Garnish with parsley, sliced cucumbers, and cherry tomatoes. (NOTE: The reddish spread under the cutlet in the photo is hummus blended with tomatoes.)

Use the cutlets just as you would use a grilled chicken breast—sliced into strips to top a Caesar Salad (Chapter 2: Salads) or a green salad, rolled in a tortilla with rice and beans to make a wrap, or in a bag-lunch sandwich.

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