Cajun Roasted Tofu on Wild Rice and Lentil Pilaf

I found this recipe in a Vegetarian Times Magazine. The original recipe called for slicing the tofu in thick slices but I find when you do thinner slices it allows more of the marinade flavor to come threw. I also, never bothered making the Jade Pesto. I just never thought it would go well with the Cajun Tofu. Instead, I paired it with Wild Rice and Lentil Pilaf.

This recipe may take a long time to marinade (over-night) but the fast part is in the prep time and cooking time. The pilaf is also quick to prepare. I usually double the Cajun tofu pieces recipe because they are so good added to anything at room temperature or hot. You can use them in a salads, wraps or whatever. 

Unlike the many, many marinated tofu recipes that I have tried this has one has tons of flavor. It's not bland. To save time used the extra firm tofu so you don't have to press out the water. The reason why I use the firm tofu is because it cost less.

Sorry folk's this is not a weight watchers recipe and its also high in salt. So try to workout a little longer and don't indulge in this too often (I know it will be hard). 

1 package extra-firm tofu, drained OR
1 package firm tofu, drained and PRESSED*
    then cut into triangle pieces

1/4 cup light tasting oil (I use light tasting olive oil)
3 Tbsp Cajun spice blend (Club House brand is gluten-free)
2 Tbsp soy sauce (gluten free)
2 tsp sesame oil

In a medium small bowl (with a lid) whisk together the light oil, Cajun spice blend, soy sauce and sesame oil. Place tofu pieces in and shake well to coat all pieces then place in the fridge overnight. 
Next day…. Preheat oven to 400 F. Add tofu pieces to a large baking pan making sure you have covered then with as much of the marinade as you can. Bake tofu for 12 minutes. Brush on the tofu any of remaining marinade left on the pan then serve over rice. Serves 4

*How To Press Tofu
 Wild Rice and Lentil Pilaf
1 1/8 cups brown rice
1/4 cup lentils
1/8 cup wild rice
2 cups water
3/4 vegetable stock cube, dissolved in 1 cup of boiling water
1/2 cup onion, chopped
fresh ground pepper, to taste

Rinse rice’s and lentils thoroughly. Add all ingredients to a rice cooker and stir.
Start rice cooker. Once it switches from “cook” to “warm”, I leave it in there for 45 minutes. Your rice cooker may vary.