Mexican Tofu Cutlets

I finally sat down to organize my pictures, and realized that this tofu recipe slipped through the cracks.  I made it a couple weeks ago when we had the huge snow storm.  It’s a basic recipe that you can eat plain, or stick in a sandwich with lettuce, tomato, onion, etc. for a more filling meal.


1 lb extra firm tofu
1 tbsp olive oil
2 tbsp lemon juice
1 tbsp fajita seasoning (make sure there’s no cornstarch in it)
1/2 tbsp salt
1/2 tsp paprika


1.  Cut the tofu into rectangle slices.  I usually get 6 slices from one 1 lb block of tofu.

2.  To make the marinade, mix the olive oil, lemon juice, fajita seasoning, salt, and paprika in a glass container with a tight lid.

3.  Coat each tofu slice with the marinade and place them in the container.  Refrigerate overnight.

4.  The next day, layer the tofu slices on a baking tray in a single layer.  Broil them for 15 minutes on the top rack in the oven.  Flip them over, and broil the other side for 7 minutes.


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