Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 14 ounces of extra-firm tofu for at least 30 minutes to remove excess water, then slice it into 1/2-inch thick slabs.

2. 2

   Whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a shallow dish.

3. 3

   Add the tofu slabs to the marinade, ensuring they are fully coated, and refrigerate for at least 1 hour, or up to 4 hours, turning occasionally.

4. 4

   While the tofu marinates, prepare the dukkah by toasting 1/4 cup of skinned hazelnuts, 2 tablespoons of sesame seeds, 1 tablespoon of coriander seeds, and 1 tablespoon of cumin seeds in a dry pan over medium heat for 5-7 minutes until fragrant and lightly browned.

5. 5

   Transfer the toasted nuts and seeds to a mortar and pestle or a spice grinder with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then grind until a coarse mixture forms.

6. 6

   Preheat a grill or grill pan to medium-high heat, then brush it lightly with a small amount of olive oil to prevent sticking.

7. 7

   Grill the marinated tofu slabs for 3-5 minutes per side until they have distinct grill marks and are heated through.

8. 8

   Serve the grilled tofu immediately, generously sprinkled with the prepared dukkah and garnished with 2 tablespoons of fresh chopped parsley or mint.