Coconut Pepper Tofu with Asparagus

From May 2011:

1 Package Firm Tofu
1 TBSP Cold Pressed Organic Coconut Oil
1/2 C diced pineapple
1/4 tsp sea salt
1 tsp black pepper
1 TBSP paprika
1 TBSP clover honey

– In order to make the tofu easy to prepare, I like to freeze the tofu and then defrost it the day i use it. All you do is squeeze the water out over the sink and then slice it up in to 1/2 ” slices.
– In a saute pan, heat the coconut oil and then place tofu slices in pan. Cook on medium-high for five to eight minutes.
– While the tofu is cooking, blend together the sea salt, paprika and pepper in a small bowl.
– Once tofu has cooked for the five to eight minutes, flip the slices over and sprinkle with the pepper, sea salt, paprika mixture. Toss in the pineapple and continue to saute for another five minutes. Pour the clover honey over the tofu during the last two minutes of cook time.

Serve with steamed asparagus and enjoy!


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