Chilli Spiced Tofu with Hummus

Chilli Spiced Tofu with Hummus

from [5 ingredients | 10 minutes] page 186.
serves 2

Tofu generally gets a bad rap for being bland. But as I learned when I was vegetarian for a month, it is a wonderful sponge for soaking up flavours.

If you have the time to make your own hummus, I highly recommend trying out my recipe on stonesoup.

1 teaspoon dried chilli flakes
2 teaspoons smoked paprika
4 slices firm tofu, (about 300g / 12oz total)
6 – 8 tablespoons hummus
1 small bunch coriander (cilantro), leaves picked, optional

1. Combine chilli and paprika with 1 tablespoon olive oil. Season and toss tofu slices in the spiced oil to coat.

2. Heat a medium frying pan or skillet on medium high.

3. Cook tofu for a few minutes each side, until crisp on the outside and heated through the middle.

4. Smear hummus over 2 plates. Top with tofu and sprinkle over coriander (cilantro) leaves.

Variations

carnivores – Replace the tofu with lamb fillets or chops, chicken breasts or pork.

sesame allergies – replace hummus with chickpeas crushed with lemon & garlic. recipe here.

soy allergies – replace tofu with lamb fillets or chops, chicken breasts, pork or halloumi cheese.

Problem Solving Guide

tofu not browning – Like meat, tofu needs to be as dry as possible for the browning reactions to happen in pan frying. Best to blot the cut tofu dry with paper towel before coating in the chilli spiced oil.

tofu burning – with the spiced oil, you are more likely to see the tofu burning on the outside. If this happens, reduce the heat. You want to cook it at a high enough heat to form the crisp crust, but not so high that the outside burns before middle has heated through.

tofu sticking to the pan – If you’re using a regular pan that isn’t non-stick (like me) you may need to be more generous when oiling the pan to avoid sticking. If you’re worried about the extra oil, blot your cooked tofu on some clean paper towel after you’ve cooked it.

tofu watery or falling apart – There are two main types of tofu: silken and firm. Silken is good for soups but firm is best for most types of cooking, especially pan-frying. Firm tofu tends to have a lower moisture content, so is less ‘watery’ tasting. It also holds it shape better. Not all ‘firm’ tofus are created equal. Look for a brand that is preferable organic and specifies that the soybeans are non-gm. If you’re unsure, feel the different tofus on offer and choose the one that feels the firmest.

tofu tastes bland – Tofu needs proper seasoning. Be generous with the salt and pepper.

can’t find smoked paprika? – In Australia, you can find smoked paprika in supermarket spice sections. But you could also mail order from www.herbies.com.au. The other option is to use regular paprika. The flavour won’t be as smoky but the colour will still be lovely.

don’t have chilli flakes? – chilli powder will be fine, as would fresh chilli or even cayenne pepper. You will need to adjust the amount of chilli to suit your taste buds and the strength. 1 teaspoon chilli flakes would probably be equal to 1/2 teaspoon chilli powder or cayenne, give or take.

don’t have or like coriander (cilantro)? – ditch it, or swap for mint or flat leaf parsley leaves.

Waste Avoidance Strategy

dried chilli flakes / smoked paprika – keep them in the pantry

tofu – will keep in an unopened packet for a few months (check use by date on packet). Opened packets can be frozen.

hummus – will keep in the fridge for a few weeks. Can be frozen.

coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

related links:

on stonesoup: toe-food. a beginners guide to tofu.
on stonesoup: how to make hummus & falaffels like a pro.
on stonesoup: an interview with a spice master.