Grilled Cilantro Lime Tofu

cilantro-min.jpg
Yield: 2-3 servings

Grilled Cilantro Lime Tofu

prep time: 30 MINScook time: 10 MINStotal time: 40 mins

ingredients:

For the marinated cilantro lime tofu
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup cilantro, finely chopped
  • juice of 2 limes
  • 1/2 teaspoon cumin
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon salt
  • 1 block extra-firm tofu
For the avocado corn salsa
  • 1 large ripe avocado, chopped
  • 1 small roma tomato, seeded and diced
  • 1/2 cup fresh or frozen corn, defrosted
  • 1 clove garlic, minced
  • 2 tablespoons chopped cilantro
  • juice of half a lime
  • pinch of cayenne pepper (optional)
  • salt and pepper, to taste

instructions:

  1. Drain tofu, wrap in a clean tea towel and press under a cutting board stacked with a few heavy cans for at least 30 minutes. (Or, better yet, buy super-firm or high-protein tofu and skip this step.)
  2. Cut tofu into steaks, or into cubes/strips to use in tacos.
  3. In a wide shallow dish, combine all ingredients for the marinade. Lay tofu steaks side-by side on bottom of dish, flipping to coat both sides. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight, giving it a flip once or twice to ensure that it marinates evenly.
  4. Before grilling your tofu, stir together all the ingredient for the avocado corn salsa and set aside.
  5. Heat a grill pan over medium heat and grill tofu for 2-3 minutes per side. Serve with avocado corn slaw on top. This tastes great served over a bed of rice pilaf, or in a corn tortilla with cabbage and vegan sour cream.
Created using The Recipes Generator
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup
  • juice of 2 limes
  • 1/2 teaspoon cumin
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon salt
  • 1 block extra-firm tofu

for the avocado-corn salsa

  • 1 ripe avocado, chopped
  • 1 small roma tomato, diced
  • 1/2 cup fresh or frozen corn, defrosted
  • 1 clove garlic, minced
  • 2 tablespoons chopped cilantro
  • juice of half a lime
  • pinch of cayenne pepper (optional)
  • salt and pepper, to taste

Drain tofu, wrap in a clean tea towel and press under a cutting board stacked with a few heavy cans for at least 30 minutes. (Or, better yet, buy super-firm or high-protein tofu and skip this step.)

Cut tofu into steaks (if eating as-is) or into cubes or strips to use in tacos.

In a wide shallow dish, combine all ingredients for the marinade. Lay tofu steaks side-by side on bottom of dish, flipping to coat both sides. Marinate for at least 1 hour, or preferably overnight, giving it a flip once or twice to ensure that it marinates evenly.

Before grilling your tofu, stir together all the ingredient for the avocado corn slaw and set aside.

Heat a grill pan over medium heat and grill tofu for 2-3 minutes per side. Serve with avocado corn slaw on top. This tastes great served over a bed of rice pilaf, or in a corn tortilla with cabbage and vegan sour cream.

tofuSarah Sullivan