- 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.