Spicy hot is a favorite flavor of mine and this dish serves it up and then some. History lesson, go back to the 1700s! The mix of flavors blended together to create cajun seasoning came from French immigrants who settled in eastern Canada, then called Acadia. They lived there for more than a hundred years before British colonialists forcefully deported them. Many settled in Louisiana, arriving impoverished and without means. They brought with them a culture rich in creative ways of cooking food (granted, most of that food was comprised of dead animals).

This recipe is spicy! Also, the pictures depict a level of clove action unseen in the modern world. Don’t do it. Just don’t. I used 8 tsp of cloves and that was the silliest thing ever. Mainly because my tongue went numb. The recipe I put up here is modified so that your tongue will not go numb either…in theory.

Because I am awesome, I am going to give you TWO WAYS to cook this tofu!

If you don’t have all these spices, only go out and buy them if you plan on using them frequently. Spices are notoriously expensive. Use what you got.

If you make this recipe and have suggestions on improving it, I’m game!

Ingredients

2 tsp ground clove

2 tsp chili powder

1/4 tsp cayenne

1 tsp dried rosemary

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp ground coriander

1/2 tsp dried sage

1 tsp ground black pepper

1/2 tsp onion powder (optional)

package of extra firm tofu (pressed if not vacuumed pack) sliced into 1/4-1/2 inch thick slices

1 mango cubed

1/4 cup chopped cilantro

2 tbsp of agave syrup

oil for cooking and brushing tofu

Method