Cuban Pan-Seared Tofu

• Tofu:
• Latin Spice blend for coating tofu (see below)
• 1 (16-ounce) block of tofu, cut into 3 equal slabs
• 1 large onion, slivered or cut into strips
• 2 teaspoons canola oil
• Latin Spice Blend:
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 teaspoons thyme
• 2 teaspoons oregano
• 1 tablespoon ground dry chile of your choice, such as chipotle, ancho or cayenne
• Mojo:
• 4 cloves garlic, crushed
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil (not extra virgin)
• 11/2 teaspoons salt
• 2 teaspoons pepper
• 2 tablespoons chopped fresh parsley

1. Drain and press tofu. Cut into triangles. Sprinkle with spice mixture and set aside while preparing mojo.
2. In a small saucepan on very low heat, make the mojo by combining the garlic, lime juice, olive oil, salt, pepper, and parsley. Let it come up to a light -simmer for 2 to 3 minutes, and then remove from heat.
3. Drain and press tofu. Cut into triangles. Sprinkle with spice mixture and set aside while preparing mojo.
4. Pan-sear the tofu and set aside.
5. In a large skillet, heat the canola oil on high heat until it starts to ripple, and add the onions and saute them for about 2 to 5 minutes, until they begin to brown.
6. Continue cooking onions for about 5 -minutes, then remove from heat and allow to cool for 2 to 3 minutes.
7. Pour the mojo mixture into the skillet containing the onions.
8. Place the tofu on a plate and spoon the onion mixture over it.

latin spice blend, onion, canola oil, latin spice, paprika, cumin, onion, garlic, salt, black pepper, thyme, oregano, ground dry chile of your choice, garlic, lime juice, olive oil, salt, pepper, parsley

Taken from www.epicurious.com/recipes/member/views/cuban-pan-seared-tofu-50148050 (may not work)