Blackened tofu slabs with succotash salsa from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry

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Notes about this recipe

  • LFL on July 28, 2022

    3 stars. Made the blackened tofu with the coconut rice + peach salsa variation Bryant Terry mentioned he makes in the summertime. The tofu, though spicy hot, was at the same time kind of bland, but the accompaniments were great. When everything was eaten together, it was very good—the combination of peach and coconut was delicious and saved it. I wouldn’t make the tofu again, though. Since I didn’t make the succotash salsa version, I can’t speak to how that tastes.

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