Spice-Crusted Tofu

A quick and simple meal from The Essential EatingWell Cookbook. It doesn't go well with rice, though. Can be served with spinach.

3 tablespoons pine nuts or chopped walnuts
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon kosher salt (to taste)
1 (14 ounce) package extra firm tofu
3 tablespoons boiling water
2 tablespoons lemon juice
4 teaspoons honey
1 teaspoon extra-virgin olive oil

1. In a small skillet over medium-low heat, toast pine nuts, stirring constantly, until golden and fragrant (~2 minutes). Transfer to a bowl to cool.
2. In a small bowl, mix paprika, cumin, coriander, salt and pepper.
3. Drain tofu and pat dry with paper towels. Cut crosswise into eight 1/2-inch thick slices.
4. Dredge the tofu liberally with the spice mixture, coating all sides.
5. In a small bowl, mix boiling water, lemon juice and honey.
6. In a large nonstick skillet over medium-high heat, heat oil. Swirl to coat the bottom.
7. Add tofu and cook on one side until brown and crusty (~4 minutes). Flip and cook the other side (~3 minutes).
8. Add honey mixture to the pan and quickly shake to coat the tofu. It will BUBBLE UP and EVAPORATE VERY QUICKLY.
9. Serve immediately, sprinkled with toasted pine nuts.

Serves 4.