Recipe by Smitty
"Flavorful tofu, perfect for summer grilling. This is my absolute favorite way to eat tofu. The marinade is delicious and extremely flavorful. Serve with grilled vegetables or in a tortilla."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) package
chopped fresh cilantro
salt and black pepper to taste
Great recipe, just made it tonight. I used only about 1/8 cup lime juice (the concentrated kind), and even so the tofu came out a bit too sour. So maybe this recipe calls for 1/4 cup fresh lime juice? Anyway, use the lime juice conservatively. Same goes for cayenne. I love spicy, so I don't mind the kick, but if you aren't a fan, reducing the cayenne to 1/8 tspn might be good. Otherwise, the dish is super flavorful and delish. Very summery.
This wasn't as great as I was hoping it would be. For having marinated the tofu cubes for almost 24 hours, they had virtually no flavor. I did skewers with mushrooms, cherry tomatoes, and onion chunks along with the tofu. Thanks for letting me try it! :)
I marinated with halfed cherry tomatoes as well as the tofu chunks, put them on skewers and grilled. Perfect!
This is a good start for marinade, try adding 1 and 1/2 Tablespoons of honey. Exchange out a 1/8 cup of the lime juice for 1/8 cup of rice vinegar.
just like another review said, way too sour! I even watered it down a bit. Maybe if you use half the amount of lime and some broth. It was too late to try after marinating it by instruction. I did a lot to try and save this because I didn't wanna make a second dinner, but I had to review on my way back to the kitchen. By the way, I marinated it over night. It might help if you only marinate for the 2 hours
I find that marinating tofu never really works. My "marinating" technique works every time. I boiled a few cups of water and seasoned the water with garlic powder and kosher salt to taste, then I poured it over my tofu cubes and let it sit for 10-15 minutes. Then I followed the recipe except there is no need to add any salt at this point.
This was my first time making tofu (after being disappointed at the prepared ones sold at the stores), and boy is this flavorful! It is spicy but we are used to spicy food (Indian, Mexican, etc) so that is part of the appeal. While it cooked (on a panini press) I used the marinade as a dressing for some carrots, and quickly sauteed some sliced shiitake mushrooms. Served the slabs of tofu topped with the carrots, mushrooms and sliced green onions. It was amazing.
I used dried cilantro (about 2.5 tbsp) and reconstituted lime juice (1/4 cup) and skewered them for the grill. I only marinated 2.5 hours and didn't find it overly tangy or sour. I think people need to be really careful marinating tofu, since it's basically a sponge (especially if you press it right--I used a TofuXpress overnight).
Anyway, I was using this recipe as a component in my Copycat Moe's burrito attempt. I think it did very well, though fresh cilantro and lime juice will greatly benefit my next attempt.
* Percent Daily Values are based on a 2,000 calorie diet.
Cilantro Lime Grilled Tofu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 185
** Calories from Fat: 111
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Tilapia filets turn into tasty fish tacos with a tangy adobo and lime dressing.
This tangy summer chicken has so much flavor (and so little fat).
Tender shredded chicken makes a 5-star filling for tacos and enchiladas.