In February, I had the privilege of traveling to Aruba for a girls' weekend. The island definitely has better cocktails than it does food in my opinion, but one of my fave meals was blackened fish with peach sauce. Let's veganize it!
I know I'm not supposed to have tofu, but it's sooooooooooo good. And this recipe was definitely worth cheating.
Sources: Spruce Eats & Kevin is Cooking | Serves: 2-4 | Time: 50 min
Changes: used coconut aminos instead of soy sauce for the tofu and used agave nectar instead of honey in the sauce.
1 block extra-firm tofu, pressed
1/3 cup coconut aminos
1 tbsp paprika
2 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
Canola oil, for the grill
1 cup #peaches chopped
1 tbsp Dijon mustard
1 tbsp agave nectar
1 tbsp jalapeños
Slice the pressed tofu block into 4 pieces of about 1-inch thickness each.
Place coconut aminos in a shallow dish and add the tofu. Marinate, covered and refrigerated for at least 30 minutes, turning once or twice to marinate evenly.
Turn your attention to the sauce in the meantime. Remove the pit from peach and dice the flesh. In a bowl, partially mash the fruit.
Add the mustard, agave nectar and chopped jalapeños and mix to incorporate completely. Cook in a small sauce pan for 5 minutes over medium-low heat and then cool. Set aside.
Back to the tofu. In a small bowl, combine the paprika, pepper, garlic powder, onion powder, cayenne pepper, oregano, and thyme. Mix well.
Prepare a medium (350 F to 375 F) gas or charcoal grill fire. Oil the grill grates to create a nonstick surface. Remove the tofu from the marinade and dip each piece into the blackened seasoning spice mixture, making sure the tofu is generously coated on both sides.
Grill the tofu until it has blackened on both sides, about 8 to 10 minutes total.