Very simple, quick and easy recipe. Might even coax some non-tofu people to give it a try. The slices are coated with a gentle smoky spice mixture and cooked in a blackened Cajun style to a lightly crispy exterior then finished with a honey lemon glaze. Great color and great flavor to an otherwise humble protein. Try to find smoked paprika if you can or add a few drops of liquid smoke to the marinade.
YIELD
4 servingsPREP
6 minCOOK
20 minREADY
28 minIngredients
Directions
Toast pine nuts; set aside to let them cool.
Mix smoked paprika, ground cumin, ground coriander, salt and pepper in a flat plate.
Drain tofu and pat dry with paper towels.
Cut tofu crosswise into 8 slices, ½ inch thick.
Dredge the tofu liberally with the spice mixture, coating all sides.
Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom.
Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 4 minutes.
Meanwhile Mix boiling water, lemon juice and honey in a small bowl.
Add the honey mixture to the tofu and shake to coat the tofu, about 3 minutes.
Serve hot, sprinkled with the toasted pine nuts.
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