Blackened Tofu with Coconut Cream Sauce

Tofu

• 1 pound Marinated Tofu (cut into slabs or triangles)
• 2 tablespoons Blackening Seasoning
• 1 tablespoon avocado oil (for searing)
• 1½ cups Coconut Cashew Cream Sauce

Garnish

• cilantro (chopped)
• lime (wedges)
• black pepper (coarse, freshly ground)

Instructions

1. Prepare the Tofu: Remove the Marinated Tofu from the marinade and pat it dry with paper towels.1 lb Marinated Tofu
2. Season the Tofu: Coat the tofu evenly with Blackening Seasoning on all sides.2 tbsp Blackening Seasoning
3. Sear the Tofu: Heat the avocado oil in a large skillet over medium-high heat. Add the tofu and cook for 3–4 minutes per side, until dark, crusted, and hot all the way through.1 tbsp avocado oil, seasoned tofu
4. Warm the Sauce: Add the Coconut Cashew Cream Sauce to a small saucepan and warm gently over low heat, stirring occasionally, until smooth and spoonable.1½ cups Coconut Cashew Cream Sauce
5. Plate the Tofu: Divide the blackened tofu between 4 plates. Spoon the warm coconut cream sauce over the tofu.blackened tofu, warm coconut cream sauce