1 pound extra-firm
tofu, (I used a fat-reduced style)
1 teaspoon cumin seeds
1/2 red onion, chopped fine
1 medium sweet potato, cooked 'til almost soft, peeled and chopped coarsely
What You Do:
Put the following in a blender and blitz until smooth: half the cilantro, salt, garlic, 2 tablespoons olive oil, cumin, orange juice, lemon juice, sugar and chipotle..
Cut the block of tofu in half and then cut it into 1/3 inch thick triangles. Lay them in a shallow dish and cover with the marinade. Allow to marinate all day, or 30 minutes...depending on how much time you have. Drain the tofu and reserve the sauce.
Heat some olive oil in a large skillet over medium high heat. Add the tofu and allow to brown on the bottom. Flip and brown the other side. Remove the tofus to the shallow pan and pour the marinade over them again.
Saute the onion in any reserved oil, or add some more if you need to. Add the cumin seeds.
When the onions are soft and beginning to brown reduce the heat to low. Carefully add the tofus, sauce and chopped sweet potato, cover and allow to simmer gently for 20-30 minutes.
Salt to taste and top with the remaining cilantro. Serve atop brown rice or another steamed grain. Serves about four.