Cajun spice mix is a popular Creole seasoning, which blackens when cooked in a hot pan. It can be used to season almost anything, but we think it works particularly well with tofu. The spice mix can be made in advance and stored in an airtight jar.
Salsas are often served with Caribbean dishes to liven up a meal. They are easy to make and look great on the table. This is a particularly delicious one that we were served in Anguilla.
For the spice mix
1 cumin seeds
1tsp black peppercorns
1tsp yellow mustard seeds
1tsp cayenne pepper
1tsp dried oregano
2tsp dried thyme
For the salsa
- 1 large mango, peeled and chopped
- 5cm piece of ginger, grated
- 1tsp brown sugar
- 1dsp tarragon, finely chopped
- Juice of 1 lime
Dry roast the cloves, cumin seeds, peppercorns and mustard seeds in a small frying pan until aromatic. Remove from the heat and grind to a powder. Combine with the remaining spice mix ingredients.
Drain the tofu, cut into eight slices and pat dry with kitchen paper. Brush each side with olive oil and then coat with the spice mix.
Preheat a griddle pan or thick-based frying pan until really hot, place the tofu in the pan and cook until the spices blacken; then turn and cook the other side. Alternatively cook on the barbecue.
To make the salsa, mix the mango, grated ginger, brown sugar, tarragon and lime juice.
Recipe from World Food Café Vegetarian Bible by Chris & Carolyn Caldicott