This spice of Aleppo Pepper is bright and fruity but mildly spicy and it works really well in a lot of dishes. It adds just the right amount of flavor and heat, and this basic citrus tofu is the perfect place to start. Paired with fun confetti corn and roasted potatoes, this is a blue plate special sure to please everyone.
Aleppo Pepper Pan Seared Tofu With Confetti Corn and Roasted Potatoes [Vegan]
For the Aleppo Pepper Pan Seared Tofu:
- 1 15 ounce package extra firm tofu
- 2 teaspoons sunflower oil
- 2 teaspoons Aleppo pepper
- 1 tablespoon freshly squeezed lemon juice
- Salt, to taste
For the Confetti Corn:
- 1 15 ounce can corn
- 1/2 each red and orange peppers
- 2 scallions, white and green parts
- 1 teaspoons sunflower oil
- Salt, to taste
The recipe for the potatoes is in another post. Get them in the oven and then when there is about 15 minutes left, start making the tofu and corn.
To make the corn, dice up the peppers and slice the scallions. Add some oil to a sauté pan and when it is shimmering add the peppers and scallions. Cook until soft and fragrant. Season with salt. Add the corn and cook until heated through, and some of the kernels start to brown, about 5 minutes.
Slice the tofu in half. Then slice each half in half again and each of those halves in half again, for 8 slices. Heat oil in a cast iron or nonstick skillet. When it is shimmering, add the tofu. Let the first side cook for a few minutes. Sprinkle the tops of the tofu with Aleppo pepper and flip them over. Squeeze the lemon juice over the top and cook until the tofu starts to brown, flipping them once again to be sure both sides are seasoned.
Plate it all up and eat immediately. Enjoy!