Hi All,
This Po Boy Tofu with Cajun Cashew Remoulade is a real treat! It is fried, so save it for those special occasions, when you want an easy appetizer, that is super delicious and will make everyone happy! You do have to give yourself time to soak the cashews and marinate the tofu, but once that’s done, the appetizer is complete is just minutes. It has a spicy kick that’s a perfect compliment to the tofu. Give it a try and let me know what you think!
- 1 cake extra firm organic tofu, pressed and cubed
- 1 cup coconut milk
- 1 t. Old Bay Spice
- 1-1/2 TBS. Emeril Essence
- ½ t. salt
- 1 t. Cajun spice
- ½ cup Masa Harina
- ¼ cup GF Flour
- ¼ cup GF Bread Crumbs
- 1 -1/2 Tbs. Emeril Essence
- 1 t. Old Bay
- 1 t. lemon zest
- 1 lb cashews, soaked for 3 hours, then drained
- 2 cups water
- juice of 2 lemons
- 2 t. Cajun spice
- 3 Tbs. Horseradish
- 1 t. salt
- 2 t. Jalapeno Hot sauce
- ¼ cup ketchup
- Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Cut into cubes
- Combine marinade ingredients and soak tofu cubes for 1 hour
- In separate bowl, combine ingredients for the breading
- Dredge tofu cubes into the breading
- In heavy cast iron skillet, fry tofu cubes until golden brown on all sides
- In blender, mix ingredients for the sauce, and serve over tofu cubes. Garnish with chopped parsley
Step By Step Instructions
Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Cut into cubes.
Combine marinade ingredients and soak tofu cubes for 1 hour.
In separate bowl, combine ingredients for the breading.
Dredge tofu cubes into the breading. In heavy cast iron skillet, fry tofu cubes until golden brown on all sides.
In blender, mix ingredients for the sauce.
Serve over tofu cubes. Garnish with chopped parsley.
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