Prep the tofu

• To remove excess liquid from the tofu, drain the liquid. Add the tofu blocks onto a clean absorbent kitchen towel. Wrap the tofu and let it rest for 15 to 20 minutes until the tofu feels less wet/damp.
  2 blocks extra firm tofu

Make the marinade

• In a small bowl, add the marinade ingredients and mix thoroughly to combine.
  1 clove garlic, 1 - 2 teaspoons fresh oregano, 1/2 large lemon, 1 teaspoon dijon mustard , 3/4 teaspoon kala namak, 1/2 teaspoon freshly ground black pepper, 3 - 4 tablespoon extra virgin olive oil

Cut up and Marinade the tofu

• Once the tofu has dried out a bit - cut up the blocks into 1/2 inch rectangular pieces - like French fries cut.
  2 blocks extra firm tofu
• Add the tofu to a half sheet pan. Pour the marinade all over the tofu. Gently rub the pieces to coat the strips. Set aside for 15 to 20 minutes.

Preheat oven 425F/218C Degrees

• Line a half sheet pan with parchment paper
• Add the bell peppers, tomatoes, red onions, garlic, oregano, salt, freshly ground black pepper and olive oil. Toss the vegetables to coat with the seasoning.
  1 red bell pepper, 1 orange bell pepper, 2 vine ripened tomatoes, 1/4 large red onion, 3 cloves garlic, 1 -2 teaspoon fresh oregano, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper, 2 - 4 tablespoons extra virgin olive oil
• Roast the veggies 15 to 20 minutes until lightly charred.
• Remove the roasted vegetables from the oven. Allow to cool slightly.
• Dump the vegetables into a mini food processor or blender. Add in the cilantro, lemon and lime juices. Puree to desired smoothness. Adjust seasoning as desired. Pour into a mini ramekin and serve with the tofu fries or as desired.
  1/2 cup fresh cilantro, 1/2 lemon , 1/2 lime

Meantime, Heat a cast iron skillet over medium high flame

• Add the corn starch onto a plate or quarter sheet pan. Season with the kala namak and freshly ground black pepper. Mix thoroughly to combine.
  2/3 cups corn starch, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon Kala Namak
• Coat each piece of the tofu thoroughly with the cornstarch.

  Note: I do this one piece at a time to ensure the tofu does not break.
• Add the avocado oil into the hot skillet. Working in batches, fry the tofu on all sides until golden. Takes about 4 to 5 minutes per batch. Remove to a paper towel lined plate using a fish spatula.
  3 - 4 tablespoons avocado oil

Serve with the roasted pepper tomato sauce. Enjoy!