Cilantro Lime Grilled Tofu
"I'm trying to find more ways to barbeque tofu instead of meat. This recipe, adapted from vegetarian.about.com, has the tropical taste I was after."
photo by Dianasaurus Rex
- Ready In:
- 2hrs 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 454 g extra firm tofu, well-pressed
- 44.37 ml honey
- 14.79 ml olive oil
- 59.14 ml lime juice
- 2 garlic cloves, minced
- 29.58 ml fresh cilantro, chopped
- 9.85 ml cumin powder
- 1.23 ml chili flakes
- salt and pepper, to taste
directions
- Press tofu well and slice into 8 thick slabs.
- Whisk together remaining ingredients.
- Coat tofu in marinade.
- Marinate in the refrigerator for at least two hours, and up to overnight.
- Tofu tends to stick to grills, so prepare your barbecue with a non-stick cooking spray or by rubbing it with oil.
- Grill over a pre-heated grill for 6-7 minutes on each side, until browned, brushing occasionally with extra marinade.
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Reviews
-
The first time I make any dish, I only make enough for myself because I want to see where I can improve before I share it with my friends and family. This time, I regretted that decision-- the finished product was way too good to be experiencing alone. <br/><br/>I did deviate slightly from the original recipe-- I subbed 1/8 cup cider vinegar for some of the lime juice, and I added a couple dashes of smoked paprika to the marinade. I also added a couple spritzes of Bragg's Liquid Aminos, but could have just gone a bit heavier on the salt. I kept the honey, but you could easily make this vegan by substituting agave or brown sugar, maybe even pineapple juice since the marinade as suggested is on the thick side. <br/><br/>I knew I was going to be pan-frying the tofu rather than grilling, so I cut smaller pieces than the recipe suggests. I cooked it for about 15 minutes on medium-high heat in a non-stick pan (didn't add any oil beyond what's in the recipe) with some diced red onion, bell pepper and a few chunks of pineapple. I served it with pineapple fried rice and a cucumber-avocado salad.
Tweaks
-
The first time I make any dish, I only make enough for myself because I want to see where I can improve before I share it with my friends and family. This time, I regretted that decision-- the finished product was way too good to be experiencing alone. <br/><br/>I did deviate slightly from the original recipe-- I subbed 1/8 cup cider vinegar for some of the lime juice, and I added a couple dashes of smoked paprika to the marinade. I also added a couple spritzes of Bragg's Liquid Aminos, but could have just gone a bit heavier on the salt. I kept the honey, but you could easily make this vegan by substituting agave or brown sugar, maybe even pineapple juice since the marinade as suggested is on the thick side. <br/><br/>I knew I was going to be pan-frying the tofu rather than grilling, so I cut smaller pieces than the recipe suggests. I cooked it for about 15 minutes on medium-high heat in a non-stick pan (didn't add any oil beyond what's in the recipe) with some diced red onion, bell pepper and a few chunks of pineapple. I served it with pineapple fried rice and a cucumber-avocado salad.
