Cuban Pan-Seared Tofu Recipe

Name: Cuban Pan-Seared Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Cuban Pan-Seared Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuban Pan-Seared Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions