Cajun Baked Tofu with Creamed Swiss Chard


If you can’t take the heat, then don’t cook Cajun. The combination of cayenne and black pepper with garlic, herbs, and a touch of salt creates a full-bodied spice. Traditionally, Cajun food includes seafood, andouille sausage, chicken, and other meats, but it is versatile enough to season vegetables and other foods as well. This Cajun Baked Tofu employs traditional Cajun spice for a satisfying vegan dish.

The Origin of Cajun Food

Cajun food, noted for its rich heartiness and spiciness, originated in the 18th century. At that time, many French Acadians were exiled and landed in Louisiana. Once there, they created a distinctive cuisine with roots in the cooking of southern France using the natural resources available. This meant their cuisine featured oysters, crab, alligator, shrimp, crawfish, catfish, and redfish from Gulf of Mexico and the the local bayou.

They traded their usual Atlantic lobster, cod, and salmon for crawfish and shrimp. They swapped their staple vegetable, the potato, for rice, which grew well in Louisiana’s warm, humid environment. Thus, Cajun food was born of necessity by the merging of cultural influences. With little income, the Acadians created lots of peasant style one-pot meals bursting with flavor, such as jambalaya, gumbo and étouffée.

Cajun Baked Tofu with Creamed Swiss Chard

In this dish, we bring in Cajun spice to season perfectly roasted, crispy tofu. The Swiss chard and coconut cream balance the dish with a cooling creaminess and add heartiness for a complete meal.

Want to learn more ways to incorporate tofu in your repertoire? Check out Crispy Tofu, Broccoli, and Green Beans Over Midnight Grains with Sesame-Miso Dressing.


Cajun Baked Tofu with Creamed Swiss Chard

Prep Time: 5 minutes Cook Time: 25 minutes
Yield:2 servings


15.5 oz extra firm tofu

1 tablespoon Cajun seasoning

1.5 tablespoons olive oil

1 shallot

2 garlic cloves

8 oz. Swiss chard, bok choy, or kale

1/8 teaspoon salt

pepper, to taste

5.5 oz coconut milk

2 tablespoons nutritional yeast

2 oz. pickled cauliflower


  1. Preheat the oven to 425°F. Drain the tofu and pat dry with a clean kitchen towel. Cut into 1-inch cubes and transfer to a baking sheet.
  2. Toss cubed tofu with Cajun seasoning and 1 tablespoon olive oil, and bake until crisp in places, 20 to 25 minutes.
  3. Meanwhile, peel and thinly slice the shallot(s). Peel and mince the garlic. Thinly slice the Swiss chard leaves and stems.
  4. Heat a medium saucepan with 2 teaspoons olive oil over medium heat. Add the shallot, garlic, 1⁄8 teaspoon salt, and a pinch of pepper. Cook until softened, 3 to 4 minutes.
  5. Add the sliced Swiss chard to the pan, and cook until just wilted, 2 to 3 minutes.
  6. Add the coconut milk and nutritional yeast and stir to combine. Reduce the heat to low and simmer until the creamed Swiss chard has slightly thickened, 2 to 3 minutes.
  7. Divide the creamed Swiss chard between bowls. Top with Cajun baked tofu and pickled cauliflower. Dig in!

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