For a taste south of the border, tofu is marinated in a Mexican spiced cilantro and lime marinade and then grilled on your outdoor barbecue. Double the recipe, and add veggies and bamboo skewers to make tofu kabobs, or, cut the tofu into thick slabs and place them right on the grill.
Never grilled tofu before? Check out these tofu grilling tips.
- 1 block firm or extra-firm tofu, well pressed
- 1 tablespoon olive oil
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 2 tablespoons fresh chopped cilantro
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- Optional: bamboo skewers
First, prepare your tofu. Most tofu will taste best if you press it first because tofu is like a sponge - the more water you gently press out of it, the more delicious marinade it can soak up! Not sure how to do press tofu properly? See this easy step-by-step guide: How to press tofu.
- Slice the tofu into 4 thick slabs. Or, chop into cubes and place on bamboo skewers.
- Whisk together remaining ingredients and add tofu, coating well. Let it marinate in the refrigerator for at least two hours, and up to overnight.
- Preheat an outdoor grill for medium heat. Oil the grate lightly.
- Place tofu or bamboo skewers on a grill and cook until lightly browned on all sides, basting occasionally with extra marinade.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||2 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|