RecipesVegetarian and Vegetables

Crispy Creole Tofu with Cajun ‘Dirty rice’ recipe

We’ve used the delicious Creole Rub on crispy baked tofu and served it with a vegetarian version of ‘dirty rice’, a classic cajun dish.

Dairy Free
Vegetarian
Crispy Creole Tofu with Cajun ‘Dirty rice’ recipe
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Ingredients

For the recipe:
  • 300g basmati rice
  • 2 x 280g packs of firm tofu (we used The Toff Co Naked Tofu)
  • 2 tbsp cornflour
  • 1 tbsp Steenbergs Creole Rub
  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 2 sticks celery, finely chopped
  • 3 garlic cloves, crushed
  • 4 sprigs of fresh thyme, leaves picked and chopped
  • 1 tbsp tomato puree
  • 1 tbsp light soy sauce
  • 2 tsp Steenbergs Cajun Ragin' spice mix
  • 1 tsp Steenbergs smoked paprika
  • 400g tin kidney beans, drained and rinsed
  • 500ml vegetable stock, made with 1 stock cube or 1-2 tsp vegetable bouillon
  • 3 Steenbergs organic bay leaves
  • to serve lime wedges

We’ve used the delicious Creole Rub on crispy baked tofu and served it with a vegetarian version of ‘dirty rice’, a classic cajun dish. We’ve added soy sauce which isn’t traditional but adds a delicious depth of flavour.

Serves 4

Prep time: 15 mins    Cook time: 30 mins

Method

01
Start by soaking the rice in a bowl of cold water for 20 mins. 
02
Preheat your oven to 220°C, 200°C fan, gas mark 7. 
03
Pat the tofu dry, chop into roughly 2cm pieces, add to a bowl and toss with the cornflour, Creole Rub and 1tbsp oil. Line a wide baking tray with baking paper and spread the tofu pieces out on it. 
04
Bake the tofu for 25-30 mins, turning half way through, until golden brown and crispy all over. 
05
Heat the remaining oil in a large saucepan with a tight fitting lid. Add the onion, pepper and celery and cook, stirring, until softened, 5-6 mins. 
06
Add the garlic cloves, thyme, tomato puree, soy sauce, Cajun Ragin’ spice mix and smoked paprika and cook for a further 2 minutes, until aromatic. 
07
Drain and rinse the rice in a sieve, then add this to the pan with the kidney beans, stock and bay leaves. Season with salt and pepper then bring to a simmer. Once simmering, cover with a lid and cook over low heat until all the liquid is absorbed, 12-15 mins, then remove from the heat and leave to steam for 10 mins. 
08
Divide the rice between bowls and top with the tofu and serve with lime wedges.