Black Eyed Peas
So I had a dream the other night. I wasn’t flying or naked. No, I was dreaming about ways to cook black-eyed peas. Now you could say this is really my subconscious telling me something deep about my true inner feelings towards a loved one. Who knows? I welcome any and all dream analysis comments.
I believe I was just trying to figure out a way to make something I eat on New Year’s Day into a dish we could have all year long. Being from the South, I was thinking that the peas might go well with something Cajun or Creole. Don’t ask why I was thinking that since I have never been to New Orleans or Louisiana for that matter. In fact, my only experience (if you can call it that) with life on the bayou is from a Jimmy Buffett song, “Creola.” It is a great song off his Floridays album but I digress.
But what happened from this dream is what I like to call a double bonus. I was able to come up with a dish that was carnilicious, a touch different than your everyday cuisine, and it sounds really fancy. I guess technically that is a triple bonus. Any way you look at it, it is good. So I give you my recipe for BLACKENED TOFU ON BLACK-EYED PEA PUREE.
My one disclaimer is my lack of knowledge about true Cajun cooking. This recipe is my approximation of it so please be gentle. However, I have kept true to my Southern roots as I fry the tofu in my cast iron skillet (which gives it a nice texture and crunch…quadruple bonus) and I am using black-eyed peas which I think came from the South. With that being said, dive into this one and travel in your mind down to NOLA. All you need now is a marching jazz band, some beignets, Café du Monde, and beads to throw to your adoring fans.
Ingredients
- 1 Lbs. Extra Firm Tofu (pressed and frozen)
- ¼ Cup Canola Oil
- 1 Tsp. Thyme
- 1 Tsp. Smoked Paprika
- 1 Tsp. Onion Powder
- 1 Tsp. Garlic Powder
- ½ Tsp. Celery Seed
- ½ Tsp. Cumin
- ½ Tsp. Kosher Salt
- ½ Tsp. Pepper
- ½ Tsp. Sugar
- ½ Tsp. Cayenne Pepper (optional)
- 2 Cups Black-eyed Peas (I use frozen when not in season)
- ¼ Cup Onion (chopped)
- ¼ Cup Celery (chopped)
- ¼ Cup Green Bell Pepper (chopped)
- 2 Garlic Cloves (minced)
- 2 Vegan Bacon Strips (chopped)
- 1 Cup Potatoes (chopped)
- 1 Cup White Wine
- 4-6 Cups Vegetable Broth
- 2 Tsp. Dried Thyme
- 2 Tsp. Dried Oregano
- 1 Dash Liquid Smoke
Instructions
First pull your tofu out of the freezer and press it for the second time. If you are just joining us, check out my first blog for a quick tutorial on how to make tofu not suck. While you are pressing your tofu, add the thyme, paprika, garlic and onion powder, celery seed, cumin, salt, pepper, sugar, and cayenne together in a small bowl and mix to combine. Don’t add them to the tofu yet, just keep them in reserve.
As for the puree, in a saucepan, add the bacon, onions, celery, and green pepper. This vegetable mix without the bacon is the holy trinity of Creole Cuisine. The French use onions, celery, and carrots and call it a “Mirepoix.” But this holy trinity is my reasoning for the whole Cajun theme. Once your vegetables and bacon are in the pot, cover them with a small amount of broth and cook over medium heat until softened. Add in the remaining ingredients and simmer until the peas are cooked and soft. At this point, you can just mash them with a potato masher (sort of a more rustic feel) or you can blend them (giant pain in the ass as you will need to do this in a couple of batches) or you can pull out your trusty immersion blender and have at it. Then keep your puree warm on the stove.
Now you might say, “Bob what is an immersion blender?” I will say it one of the single best appliances you can have in the kitchen. It looks sort of like a motor boat propeller. Here is a picture of mine. If you don’t have one, go out and get one. Aside from my chef’s knife and VitaMix, this is my third favorite utensil.
Pull out your cast iron skillet or any heavy bottomed skillet that can withstand higher temperatures. Add your oil and heat over medium until your oil begins to shine and shimmer. It will look beautiful, but be careful because this stuff will be rocket hot. Carefully add your tofu slices and flip when one side is golden brown. I would say about 2-3 minutes. Remove your tofu and drain on a paper towel. Then your will need to liberally dust the tofu with your blackened seasoning.
https://www.grassfedcarnivore.com/blackened-tofu/Place a generous amount of puree on the plate, I then like to add some quickly sautéed spinach to the dish for color. Top with your tofu slices and you are in business. If you are feeling extra saucy and need a little something to round out the dish…feel free to make and add my version of remoulade sauce below.
REMOULADE SAUCE
¼ Cup Vegan Mayonnaise
1 Tbs. Creole Mustard (Dijon will work in a pinch)
2 Tbs. Sweet Pickle Relish
¼ Cup Rice Milk
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Pinch Kosher Salt
1 Tsp. Smoked Paprika
Combine all these ingredients in a blender and pulse until smooth. Liberally add the sauce to your dish. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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