1 block extra firm tofu pressed for one hour
White rice
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp allspice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp seasoned salt
1/2 tsp salt
1 can (14.5 oz) okra
1 can (10 oz) green chile enchilada sauce
1 tbsp red pepper crushed
2 jalapeños seeded and chopped
2 scallions chopped
yellow onion as desired
Dry Rub: tofu
Cut the block of tofu in half, thin-wise, then in thirds horizontally and vertically. Pre-heat your oven to 400 degrees.
Combine the cayenne pepper, allspice, paprika, garlic powder, onion powder, seasoned salt, and salt in a bowl. cover all sides of each piece of tofu with the rub.
Grab out a smaller baking pan, I covered it with aluminum foil, place the tofu with dry rub semi-equally apart to cover the sheet. Place the sheet in the center most position of the oven. Flip each piece after about 20 minutes and cook for 20 more minutes, totaling an approximate 40 minutes. The tofu will start to swell and round out a little bit. When the tofu is done, it will be fairly firm and stiff.
Sauce portion:
Combine, in a decently large bowl, the left over dry rub, okra, green chile sauce, red pepper, jalapeños, scallions, and yellow onion.
Simmer or begin to cook on the 2nd lowest setting for about a half an hour then increase heat to medium. Stirring occasionally.
Add the tofu to the mixture making sure to get it stirred in well and cook on medium for about ten more minutes.
White Rice
Cook it. Keep in mind the time where it will be ready with the rest of the food.
Serve the delicious mixture on the rice.
