Blackened Tofu

Blackened Tofu

Blacked tofu on top of some kind of salad is one of my go to restaurant orders. I’m always elated when a restaurant offers tofu as one of their protein options. During our recent stay at home orders I have decided I like the ambiance and the experience of dining out more than the actual food. No point ordering a salad for take out when that stuff is literally sitting in my refrigerator. Except for that blackened tofu, that I didn’t have. So I got to work on recreating that blackened tofu goodness.

Step 1: Place a container of tofu in the freezer. I didn’t even open it, I just put the whole thing into the freezer. This totally changes the consistency of the tofu, if you haven’t tried it yet, you need to. I have 2 blocks in my freezer at this moment. The freezer has become my new storage spot for at least 2 blocks of tofu at all times.

Step 2: After the tofu has become a frozen block, (in a couple of hours) take it out and let it thaw.

Step 3: Put the tofu in a tofu press and let it sit to drain for an hour. (I use a tofu press that my son made for me with 2 wooden cutting boards)

Step 4: Slice the tofu crosswise into 3/4 inch slices and rub with the Java rub. Place the rubbed tofu in a covered container and refrigerate for at least an hour. Then we put the tofu on the grill, but I’m sure you can bake it in the oven as well. The remainder of the Java rub can be stored in a spice container in a cool dry spot for up to 3 months. I can’t wait to try this rub on portobello mushrooms or maybe even eggplant slices.

Blackened Tofu Java Rub

  • Servings: 7 pieces
  • Difficulty: easy
  • Print

A tasty rub suitable for tofu, portobello mushrooms, eggplant slices or other grilled veggies.


  • 6 Tablespoons ground coffee
  • 1 1/2 Tablespoons coarse salt
  • 2 Tablespoons brown sugar
  • 2 Tablespoons paprika
  • 2 teaspoons coarse black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon unsweetened cocoa powder


  1. Add all ingredients to a small food processor or coffee grinder and blend.
  2. Rub tofu or vegetable slices with Java Rub and refrigerate for at least an hour.
  3. Heat through on grill or bake in an oven until desired temperature is reached.
  4. Remainder of the Java rub can be stored in a cool dry spot in a spice container for up to 3 months.

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