Cilantro lime grilled tofu may become your go-to vegetarian and vegan choice for summer cook-outs. 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. You can double the recipe and place the tofu on bamboo skewers with vegetables to make tofu kabobs. Or, you can cut the tofu into thick slabs and place them right on the grill.
- 1 block firm tofu (well pressed, or extra-firm tofu)
- 1 tablespoon olive oil
- 1/4 cup lime juice
- 2 cloves garlic (minced)
- 2 tablespoons cilantro (fresh chopped)
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Pepper, to taste
- First, prepare your tofu. Most tofu will taste best if you press it first. This is because tofu is like a sponge—the more water you gently press out of it, the more delicious marinade it can soak up. To press tofu, place it on a layer of paper towels or a clean dish cloth, and place another layer of paper towels on top of the tofu. Place a weight on it, such as a heavy can inside a glass or ceramic bowl. Let it sit for 30 minutes to press.
- Slice the tofu into four thick slabs. Or, if you want to grill the tofu on skewers, chop it into cubes and place them on 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 to medium heat. Oil the grate lightly.
- Place tofu or bamboo skewers on the grill and cook until lightly browned on all sides (about five minutes), basting occasionally with extra marinade. Serve hot.
If you make kabobs, choose vegetables such as onions, cherry tomatoes, and red, green, and yellow peppers. If you can handle more spice, you can grill jalapenos or other chiles on the kabobs. Squares of cilantro lime grilled tofu go great with rice and beans on a traditional Mexican plate.
Tips for Grilled Tofu
If you haven't grilled tofu before, there are a few things you should know. Tofu tends to stick the grill, so it is important to oil the grates. This recipe doesn't use any sugar, but you could experiment with adding a bit as the sugar will caramelize when grilled, giving the tofu a crisp texture. Unlike with a meat or poultry marinade, it is safe to use a tofu marinade as a basting sauce.
Other than pressing, another trick to get the tofu to absorb marinade is to freeze and then thaw the tofu. This will make it both more absorbent and chewier—perfect for grilling.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||2 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|