• 4servings
  • 20minutes
  • 206calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) pine nuts

  2. 1 tablespoon(s) paprika

  3. 1 teaspoon(s) ground cumin

  4. 1 teaspoon(s) ground coriander

  5. 1/2 teaspoon(s) coarse kosher salt , or to taste

  6. Freshly ground pepper , to taste

  7. 1 package(s) extra-firm tofu , drained

  8. 3 tablespoon(s) boiling water

  9. 2 tablespoon(s) lemon juice

  10. 4 teaspoon(s) honey

  11. 1 tablespoon(s) extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Toast pine nuts (see Tip); set aside to cool. Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 slices, 1/2 inch thick. Dredge the tofu liberally with the spice mixture, coating all sides. Mix boiling water, lemon juice and honey in a small bowl.

  2. 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 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled with the toasted pine nuts.


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