Contributed by Angela Cleveland (adapted from “Vegetarian Times” at http://www.vegetariantimes.com/)

To round out the meal, toast some corn tortillas on the grill alongside the tofu (add toward the end of grilling time) and serve with the salad.

Ingredients

1 lb Extra-firm tofu, well drained
4 medium cloves Garlic, crushed
1 Tbs Cumin seeds
1 tsp Oregano (dried)
¾ tsp Salt
3 Tbs fresh Lime juice
1 Tbs fresh Orange juice
1 Tbs light Olive oil or vegetable oil

Instructions

Cut tofu in half, then holding knife parallel to work surface, split each piece in half horizontally. Place tofu pieces in baking dish and lay large piece of plastic wrap over surface. Place plate on top and weigh down with one or two cans. Refrigerate tofu 30 to 45 minutes to draw out excess moisture. Meanwhile, mash garlic, cumin, oregano and salt into a paste. Transfer to small bowl. Whisk in lime and orange juices and oil. Season with pepper. Remove tofu pieces from baking dish and blot dry with paper towels; discard liquid in dish. Return tofu to dish. Spoon half of lime juice mixture over tofu, spreading spices evenly and turning tofu to coat. Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally. Heat grill and lightly oil grill rack. Remove tofu from marinade, reserving marinade for basting. Grill tofu, basting occasionally, until lightly browned, 3 to 4 minutes per side.

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