Drain water from tofu container.

Wrap tofu in 4-5 layers of paper towels. Let sit for 15 minutes so towels absorb extra water.

Stand tofu on its side.

With a large knife, slice in half, then slice each part in half, making four even slices.

Warm large skillet to medium heat.

Melt 1 tablespoon of butter.

Place four slices of tofu onto skillet, then flip immediately so they have butter on both sides.

Sprinkle with salt, pepper, cumin, turmeric, onion powder and garlic

Cover skillet.

With a small spatula (an oversized one will get more than one slice), nudge the slices back and forth a bit every two minutes, to ensure they do not stick.

When tofu is golden on the underside (about 10 minutes), flip over.

Grill on second side, about 5-7 minutes, continuing to nudge back and forth about every two minutes until golden brown.

Sprinkle with a dash of lemon juice.

Tofu can be served warm but is best if chilled for at least an hour to make it firmer. Store in fridge for up to a week and warm up when adding to a dish or a sandwich.