Grilled Tofu with Plantain

Instructions

1. 1

   Press the tofu blocks between paper towels with a weight for 10 minutes to remove excess moisture, then cut into 1/2-inch thick rectangular slabs.

   Tip: Properly pressed tofu will brown better and absorb flavors more effectively.

2. 2

   In a small bowl, combine cumin, smoked paprika, sea salt, and black pepper. Dust both sides of the tofu slabs evenly with this spice mixture.

   Tip: Don't skip this step—the spices create a flavorful crust when grilled.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Once shimmering, carefully place the tofu slabs in the pan and cook for 5-6 minutes per side until golden brown with slight char marks. Transfer to a plate.

   Tip: Work in batches if needed to avoid overcrowding; don't move the tofu too early.

4. 4

   In the same pan, add the remaining 2 tablespoons of olive oil and reduce heat to medium. Add the plantain slices in a single layer and cook for 4-5 minutes per side until caramelized and golden. Season with a pinch of salt.

   Tip: Plantains will be slightly firm when done; they continue cooking as they cool.

5. 5

   Add minced garlic to the pan with the plantains and cook for 1-2 minutes until fragrant, stirring gently to avoid burning.

   Tip: Keep the heat moderate so the garlic becomes aromatic without turning bitter.

6. 6

   In a small bowl, whisk together lime juice, cilantro, lime zest, and red chili flakes to create the sauce. Season with a pinch of salt to taste.

   Tip: Prepare this sauce just before serving to keep the cilantro fresh and vibrant.

7. 7

   Arrange the grilled tofu and plantain slices on serving plates, drizzle generously with the cilantro-lime sauce, and garnish with the roasted garlic from the pan.

   Tip: Serve immediately while the tofu and plantains are still warm.