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    You are in: Home / Southern / N'awlins BBQ "shrimp" A.k.a. Cajun Tofu Recipe
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    N'awlins BBQ "shrimp" A.k.a. Cajun Tofu

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    isispleiades's Note:

    This is a little sweet, a little sour and a lot of spicy goodness. I came up with this recipe for my mother-in-law, a vegetarian who doesn't like tofu; but its based on a traditional Cajun BBQ sauce and a technique from "The Art of Tofu." The BBQ "shrimp" make a great appetizer when served with garlic bread for sucking up the sauce or as main-dish with some rice or mashed potatoes. The real trick to this is the tofu. It has to be the Japanese-Style silken tofu, which comes in the shelf-stable aseptic box. And it has to be frozen at least overnight. Prep time doesn't include freeze time or thaw time. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Tofu Preparation: Cut open the boxes of tofu and slice in half lengthwise. Then slice crosswise into 1/3 to 1/2 inch strips. Lay out the strips on parchment or plastic-film covered baking dish. Cover tofu and freeze overnight or up to a week ahead. The longer you let it freeze the more shrimp like the tofu texture will become. Remove tofu from freezer 1 to 2 hours before cook time. Transfer the slices to a dry kitchen towel or some paper towels to allow it to defrost. When defrosted, use towel to gently blot up any remaining moisture. Liberally sprinkle each side of the tofu with the soy sauce, the "Old Bay" and 1 teaspoon Cayenne. Allow to marinate which prepping the rest of the ingredients.
    2. 2
      Veggie Prep Work: Dice onions. Dice carrots, celery, and bell pepper. Mince parsley and separate tablespoons. De-seed tomatoes and chop. Chop zucchini. Quarter and de-seed lemons.
    3. 3
      Cajun Spices: Mix dried spices, except the extra cayenne.(You may also use about 1 to 2 tablespoons commercial SALT-FREE spice mix.).
    4. 4
      Cooking: In a large skillet or wok heat the olive oil on low. Sweat the onions on low heat till soft but not yet translucent (about 10 min.) Add carrots, celery, and bell peppers to skillet and continue to sweat till peppers and carrots are soft (about 10 min.) Add garlic and half the parsley, tomatoes, zucchini, 1/2 to 3/4 of the dry spices, molasses and vinegar to skillet. Squeeze the lemon chunks then add them to the skillet too. Simmer till the tomatoes and zucchini soften and the sauce thickens up a bit (about 10 min.) Add tofu gently stir and simmer 5 minutes.Taste sauce for heat and spiciness, add the cayenne if you really like it hot or more dried spices for boldness. If you add more spice simmer a minute or two more.
    5. 5
      Garnish with remaining parsley and served over rice, potatoes, or with toast.

    Ratings & Reviews:

    • on July 04, 2011

      55

      Loved everything about this dish, was easy (don't let the long list and directions put you off), taste amazing, and absolutely right on target. I let my frozen tofu "freeze" for about 5 days, it took on a "shrimp" like exterior, and carnivores could be tricked into thinking this might be good for them! And it is! The taste of the "sauce" with the veggies is supreme, we like it hot on the farm, and it wasn't as "hot" as it had a great "spice" taste, not unlike and N'awlins Barbecue. Terrific recipe, will make my top 10 of 2011 recipes reviewed. Made for Smokin' Hot - Diabetic Forum 2011

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for N'awlins BBQ "shrimp" A.k.a. Cajun Tofu

    Serving Size: 1 (333 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 179.3
     
    Calories from Fat 50
    28%
    Total Fat 5.6 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 345.1 mg
    14%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 3.8 g
    15%
    Sugars 15.2 g
    60%
    Protein 9.3 g
    18%

    The following items or measurements are not included:

    Old Bay Seasoning

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