Named for an incendiary red chile, in Africa the term piripiri has come to mean any dish that is spiced with hot red chiles. This fiery tofu dish certainly qualifies. Serve over rice or spear the tofu cubes with toothpicks and serve as an appetizer.
- 1 pound extra-firm tofu, drained and well pressed
- 3 garlic cloves, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1 teaspoon cayenne
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
Cut the tofu into 1-inch cubes and place it in a shallow bowl. Set aside.
In a small bowl, combine the garlic, cumin, thyme, cayenne, salt, and lemon juice. Stir in the olive oil and mix well to blend. Pour the marinade over the tofu, tossing to coat. Cover and refrigerate for 2 to 3 hours.
Preheat the oven to 400T. Transfer the tofu to an oiled baking pan, scraping any remaining marinade over the tofu. Bake until the tofu is golden brown, about 30 minutes.
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Source: Hot Vegan: 200 Sultry & Full-Flavored Recipes from Around the World by Robin Robertson
Submitted By: b smith