So, I bought a box of red beans and rice a few weeks ago thinking that it would be tasty some time. And then I brought it home, and it just kept sitting on the shelf, because I couldn’t figure out what to eat with it!
Finally, I had the idea of grilling Creole Spiced Tofu and serving it with the red beans and rice. A pineapple on the counter slowly going to waste was a later addition to the grill that added a delicious juiciness to the meal that it would have suffered from a lack of. Coupled with a couple of cocktails from the latest Real Simple, it was a perfect meal.
- 1 lb. extra firm tofu
- 2 tablespoons Creole Seasoning Rub (see below)
Cut 1lb. block of tofu into 1/2 in. slabs (about 5). Mix two tablespoons of seasoning rub with about 1/2 cup of olive oil in a medium sized casserole dish and place the tofu in the dish in a single layer. Use a brush and flip the tofu around so the marinade is on all sides of the tofu. Refrigerate while the grill is getting ready.
Clean and preheat the grill to a medium-low heat. Cover and grill the tofu for about 30 minutes, flipping and rebrushing it with the seasoned oil from the casserole dish every 5 to 10 minutes. (To flip the tofu without it disintegrating, I put a large spatula right next to the tofu, used tongs to flip the tofu up and onto the spatula, and then slid the tofu off the spatula. A little more effort, but the tofu broke when I tried to just slide the spatula underneath.)
Use extra seasoned oil on pineapple slices for a tasty, grilled side dish.
Creole Seasoning Rub
- 3 teaspoons salt
- 3/4 teaspoons sweet paprika
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
Combine all ingredients. Makes about 2 tablespoons.