Cumin-Spiked Tofu Recipe

1. 1

   Unwrap the tofu. Dry it off by patting and pressing with a few paper towels. Cut the tofu into slabs roughly the size of a business card, with the thickness of a pencil.

2. 2

   In a wide, shallow rimmed dish (a tart pan or pie dish works great) whisk to gether all the remaining ingredients. Place the tofu in the marinade in a single layer and gently coat the tofu with the yogurt. Cover and refrigerate for (at least) a few hours. I sometimes leave it marinating for a few days, cooking the tofu when needed.

3. 3

   In a grill pan, or on a grill, cook the tofu (retaining some of the yogurt slather on each piece) over medium heat until the tofu is cooked through and the surface of the tofu has nice color. Flip once along the way. If the pan/grill is too hot the outside of the tofu will overcook before the inside is hot, so be mindful of this.

4. 4

   Serve over carrot salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.