Cuban Pan-Seared Tofu with Onions & Mojo

Ingredients

Mojo:
• 4 cloves garlic, crushed
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil (not extra virgin)
• 1½ teaspoons salt
• 2 teaspoons pepper
• 2 tablespoons chopped fresh parsley
• 1Tofu:
• 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

Instructions

1. 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.
2. Pan-sear the tofu and set aside.
3. In a large skillet, heat the canola oil on high heat until it starts to ripple, and add the onions and sauté them for about 2 to 5 minutes, until they begin to brown.
4. Continue cooking onions for about 5 ­minutes, then remove from heat and allow to cool for 2 to 3 minutes.
5. Pour the mojo mixture into the skillet containing the onions.
6. Place the tofu on a plate and spoon the onion mixture over it.