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 and cumin (1/4 teaspoon each, or to your taste)

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.