"Pantry ingredients and basic spices transform a package of tofu into a quick, simple meal - no slicing and dicing required."
3 T pine nuts
1 T paprika
1 t ground cumin
1 t ground coriander
1/2 t coarse kosher salt, or to taste
Freshly ground pepper, to taste
1 14- to 16-ounce package extra-firm tofu
3 T boiling water
2 T lemon juice
4 t honey (substitute agave if you’re a staunch vegan*)
1 T extra-virgin olive
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.
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.
Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
Nutrition Per Serving: 206 calories; 12 g fat (2 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrates; 9 g protein; 2 g fiber; 249 mg sodium; 235 mg potassium.
*(There’s an ongoing debate about whether or not honey is vegan – some say it is; many others say it is not because it’s made by animals. I’m not a big honey person so I stay away from it. And I guess I have to side with the staunch vegans on this one. But the call is yours.)