I’m not very familiar with African American or Southern cuisine, so I was very excited to have the opportunity to review the recently released cookbook Vegan Soul Kitchen by Bryant Terry. I decided to go with an ingredient (tofu) that I’m well-acquainted with but prepared in a new-to-me twist – Blackened Tofu Slabs with Succotash Salsa.
Now, I’ve tried a blackened something or other before I was vegan and I must not have thought much of it because I never tried blackened anything again. I just remember it as being very black and kinda burnt so I wasn’t sure what to expect.
Imagine my delight, when first off, blackened doesn’t mean black or burnt at all (there’s a few darker spots but I wouldn’t call it burnt). It’s basically tofu with a crust of spices. Spicy spices.
It’s amazing – prep the tofu, dredge in the spices and place in the pan with no oil. I thought for sure, okay this is where it’s going to get all burnt and everything. But nope, it’s totally fine.
Oh, and the salsa! I’ve never had baby lima beans in salsa before. So fresh, so vibrant and so colorful – a refreshing contrast to the blackened tofu. Served on top of sauteed swiss chard, there’s layers of textures and flavors that all comes together for a healthy and anything but boring meal.
I feel just like a kid who got a brand-new toy and I can’t wait to give Vegan Soul Kitchen another whirl.