Cajun Grilled Tofu over Tri-Color Bell Pepper Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This recipe combines the heat from Cajun spices, a slight salty hit from the capers, and the brightness of lemon into a really delicious salad. Serve it with good bread and add fresh fruit for dessert and you’ll have one satisfying meal.


  • 1 14-ounce package organic extra-firm tofu, drained
  • 3 medium bell peppers (1 red, 1 orange, and 1 yellow), seeded and cut into thin ribs
  • 1 small red onion, cut into thin rings
  • 1 clove garlic, finely chopped
  • 1 7-ounce bag organic baby spinach
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice (about ½ lemon)
  • 1 tablespoon capers, drained
  • Sea salt and pepper, to taste
  • Cajun blend seasoning mix
  • Grapeseed oil spray


  1. Line a cookie sheet with a double layer of paper towels. Cut the tofu cake in half lengthwise, to form two thin slices, then cut each piece in half on the diagonal, to form four triangles. Arrange the triangles on the paper towels to drain while you prepare the salad.
  2. Place the thin ribs of peppers in a bowl. Add the onion rings, garlic, and baby spinach. Using two wooden spoons, toss to combine. Drizzle the olive oil and the lemon juice evenly over the salad. Toss to coat the vegetables. Add the capers and toss again. Sprinkle a little salt (don’t overdo; capers tend to be salty) and pepper evenly over the salad and toss to combine. Taste for seasonings. Arrange the salad on a serving platter.
  3. Set a plate next to the tofu. Lifting one triangle at a time, sprinkle the Cajun seasoning evenly over both sides of each triangle, then set on the plate. Spray a grill pan or skillet with grapeseed oil and heat over medium-high heat, or spray the grill rack with grapeseed oil then light grill to medium heat. Arrange the coated tofu triangles evenly on the prepared skillet, grill pan, or grill rack in a single layer. Cook for 1-2 minutes until the spices are blackened; then, using a spatula, carefully turn and cook the other side for about a minute until the spices blacken.
  4. Arrange the blackened tofu over the salad, overlapping slightly in a decorative arrangement. Serve immediately.