| 1. |
Mix the paprika, cumin, coriander, salt and some freshly ground pepper on a plate and spread it out. |
| 2. |
Cut tofu in half, then slice each half horizontally to make four pieces. Dip the pieces into the spices, coating them all over. |
| 3. |
Heat the oil in a frying pan, add the tofu and cook until brown and crispy on one side, about 4-5 minutes. Turn the pieces over and cook the other side. |
| 4. |
Pour in the lemon juice. Let the mixture sizzle and bubble until the liquid disappears, then serve at once. |
| 5. |
Note: Based on the "Spicy Tofu" recipe from recipe from The Vegetarian Low-Carb Diet Cookbook by Rose Elliot. |
