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Seared Moroccan Tofu
From Charles Woods

Serves: 6-8 Preparation time: 30 min

  • 1 1/2 lb. Firm or extra firm tofu (not silken)
  • 1/2 cup soy sauce, tamari or Bragg's liquid aminos
  • 3 tablespoons lemon juice
  • 3 tablespoons molasses
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon pepper
  • 1 teaspoon cinnamon
  • 3 tablespoons sesame oil
  • 1 1/2 teaspoons Spike seasoning
  • 1 generous pinch saffron
Press tofu to remove excess water.
Slice into 2" x 2" x 1/2" squares.
Mix remaining ingredients in blender.
Marinate tofu in liquid at least 1 hour.
Remove tofu, reserve marinade.
Heat skillet over high heat for a minute or so.
Turn down heat to medium.
Pour a thin layer of cooking oil in skillet.
Sear tofu on each side, brushing each side with marinade, until slightly blackened.