1 1/2 lb. Firm or extra firm tofu (not silken)
1/2 cup soy sauce (Original gives the option of Braggs - remember it's STRONG so use less!)
3 tablespoons lemon juice
2 tablespoons molasses (original calls for three. I used blackstrap molasses)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon pepper
1 teaspoon cinnamon
3 tablespoons sesame oil
1/2t oregano, 1/2t basil, 1/2t celery seed (Original called for 1 1/2t Spike)
1 generous pinch saffron
Press tofu to remove excess water.
Slice into 2" x 2" x 1/2" squares.
Mix remaining ingredients.
Marinate tofu in liquid at least 1 hour. (I left it all day)
Remove tofu, reserve marinade.
Heat skillet to medium.
Pour a thin layer of cooking oil in skillet (optional, I forgot the oil and it was fine.).
Sear tofu on each side, brushing each side with marinade, until slightly blackened.
From Vegetarian Recipes Around the World, with a few modifications
This turned out great :) Also good leftover in sandwhiches
And a question: I'm a huge fan of african (especially ethiopian) food. But, I find the avaliablity of recipes online to be somewhat lacking, and often repetitive. What I need is a really good vegetarian african/ethiopian cookbook - any suggestions? It would be nice if it offered suggestions for north american substitutions for hard to find local ingredients, or focused on NA ingredients directly. Any really great and unique sites/recipes would be great too. Thanks!