There's just something really fabulous about blackened tofu. And when you add it to a Caesar salad, it brings the flavor of this salad to a whole new level of deliciousness.
1 16-ounce block firm organic tofu
1 tablespoon of Blackening Spice
4 heads romaine lettuce, cored, chopped, washed, and spun dry
Kosher salt and freshly ground black pepper
seasoned croutons, homemade or store-bought
sprinkle with vegan parmesan shreds
Drain the water from the block of tofu, and place the tofu into a Tofu Press to remove the rest of the water. If you don't have a tofu press, just wrap the tofu in a clean cloth and press down gently but firmly. When the water is removed, cut the tofu into four equal-sized rectangles. Then cut each of these in half. Sprinkle the blackening spice evenly on all sides of the tofu, and set aside.
In a medium-sized skillet, add one tablespoon of olive oil. Heat the pan over medium-high heat, then add the tofu. Cook for 1 to 2 minutes on all sides. Remove the tofu from the skillet and cut it into cubes. Set aside to cool.
Place the chopped lettuce and tofu in a large bowl and gently toss. Top each individual serving with croutons, parmesan, and drizzle with the desired amount of dressing. Season with salt and freshly ground black pepper to taste.