Cuban Pan-Seared Tofu with Onions & Mojo


Recipe courtesy of Horizons for Diabetes Awareness Month

(15 votes, average: 4.00 out of 5)
Cuban Pan-Seared Tofu with Onions & 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


  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.

Yield: 2-3

Horizons: New Vegan Cuisine available on

*Photos by Donna Gentile Wierzbowski; courtesy of Horizons.

Notify of
Inline Feedbacks
View all comments
Copyright © 2009-2021 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.
Would love your thoughts, please comment.x