Blackened Tofu "Scallops" with Sweet Corn Succotash
Chef
Andy Nguyen
Hospital
PeaceHealth St. Joseph Medical Center
Prep time
30 minutes
Cook time
15 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
7 pounds 8 ounces tofu cutlets, cut into 2–3-inch circles
1 cup canola and extra virgin olive oil blend
3 ⅓ tablespoons Cajun blackening seasoning
1 ⅔ tablespoons kosher salt
1 ⅔ tablespoons black pepper
½ cup garlic, crushed
2 cups yellow onion, small dice
2 ¼ cups purple cauliflower florets
3 quarts fresh yellow corn kernels
2 ¼ cups diced green beans
1 ¼ pints shishito peppers
2 ¼ cups yellow squash, small dice
2 ¼ cups zucchini, small dice
2 pounds 8 ounces roasted red bell peppers
1 ¼ cups canola and extra virgin olive oil blend
1 tablespoon Aleppo chili flakes
1 ½ teaspoons kosher salt
1 cup picked herb leaves
20 lemon slices
20 zucchini curls
1 cup canola and extra virgin olive oil blend
3 ⅓ tablespoons Cajun blackening seasoning
1 ⅔ tablespoons kosher salt
1 ⅔ tablespoons black pepper
½ cup garlic, crushed
2 cups yellow onion, small dice
2 ¼ cups purple cauliflower florets
3 quarts fresh yellow corn kernels
2 ¼ cups diced green beans
1 ¼ pints shishito peppers
2 ¼ cups yellow squash, small dice
2 ¼ cups zucchini, small dice
2 pounds 8 ounces roasted red bell peppers
1 ¼ cups canola and extra virgin olive oil blend
1 tablespoon Aleppo chili flakes
1 ½ teaspoons kosher salt
1 cup picked herb leaves
20 lemon slices
20 zucchini curls
preparation
Instructions
1. Wash and sanitize produce.
2. Using a 2 ½-inch ring mold, cut tofu into rounds and pat dry.
3. Blend roasted red peppers, chili flakes, and salt. Slowly drizzle in olive oil until smooth.
4. Heat oil in a nonstick pan and sear tofu 2 minutes until golden brown. Flip and cook 1 additional minute after seasoning with blackening spice.
5. Sauté garlic and onion 15–20 seconds.
6. Add cauliflower and shishito peppers and blister.
7. Add corn, squash, zucchini, and green beans. Cook 1–2 minutes and season.
8. Plate succotash, top with tofu scallops, garnish, and serve.
2. Using a 2 ½-inch ring mold, cut tofu into rounds and pat dry.
3. Blend roasted red peppers, chili flakes, and salt. Slowly drizzle in olive oil until smooth.
4. Heat oil in a nonstick pan and sear tofu 2 minutes until golden brown. Flip and cook 1 additional minute after seasoning with blackening spice.
5. Sauté garlic and onion 15–20 seconds.
6. Add cauliflower and shishito peppers and blister.
7. Add corn, squash, zucchini, and green beans. Cook 1–2 minutes and season.
8. Plate succotash, top with tofu scallops, garnish, and serve.
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