Tofu Adobado
Spice Blend:
2 tablespoons dried garlic flakes or garlic powder
2 tablespoons sweet smoky paprika
1 tablespoon oregano
1 tablespoon thyme
1 teaspoon cumin
3 sundried tomatoes, chopped
1 teaspoon salt Tofu:
1 (16 ounce) block extra firm tofu, pressed
1-2 tablespoons olive oil
1/2 cup white vinegar
rice flour, as needed to dredge tofu
oil, as needed for frying
1. Place all spice blend ingredients in coffee or spice mill and grind well. This recipe will make more than you need; store what's left for next time.
2. Slice the tofu across the short end, about 1/2" thick. Sprinkle with about 3 tablespoons of the spice blend, and drizzle on the olive oil and vinegar.
3. Cover and place in the refrigerator for several hours or overnight. When ready to cook, remove tofu from marinade and dredge in rice flour.
4. Fry in a couple inches olive oil until crisp, turning once.
Source of recipe: Adobo is a traditional Spanish way to prepare fish; using tofu makes it vegan and delicious!
SO HOW'D IT GO?
Delish! I love how the spices and vinegar came together for a real good flavor. I marinaded it for about six hours...made it in the morning and cooked it in the afternoon for dinner.
I had the privilege and pleasure of being able to test this recipe prior to its appearance on VW and I must say: it was most excellent. The spice blend was nicely balanced, IMO. Just the right amount of cumin but not enough to overpower the other spices which is something I've often encountered in other spice blends. I cut the tofu at about 1 cm thickness and let it marinate overnight to pick up as much flavor as possible. It fried up nice and crispy and my daughter has dubbed it "a keeper".