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Agave-Lime Grilled Tofu

January 20, 2011

I just moved, so I didn’t have a chance to get too creative this Tu Bishvat (you’d think it would be the perfect holiday for me). No matter the season though, this tofu is the way to go. Hot, cold, or right off the grill, this tofu hits the spot. Based on the recipe from Tal Ronnen’s The Conscious Cook (which my sister just bought for me!) this recipe requires lots of inactive time for marinating, but very little active time so you can definitely cook something else while preparing it. Back to Tu Bishvat — I sprinkled some pomegranate seeds on top which gave it some nice color and a hit of flavor as well. I served the tofu with some baby spinach, shitake mushrooms, roasted eggplant, and cashew cream — but it goes well with a simple salad or even in a sandwich. [You will need a grill or skillet for this recipe.]

Agave-Lime Grilled Tofu

1 package extra-firm tofu, cut lengthwise into 7 or 8 1/4 inch slabs
1/4 cup agave nectar
1/2 cup shoyu
3 garlic cloves minced
1 tsp black pepper
juice of 2 limes
1 1/2 tbs brown sugar
cooking spray for pan and grill

Just a reminder (as always) to press your tofu with a towel for 5-20 minutes (depending on how much time you have) before cutting it.

In the meantime, whisk together all the other ingredients to make a marinade.

Slice the tofu and place in a shallow baking dish so that all the pieces are laying flat (I cheated a tiny bit). Pour the marinade over the tofu. Cover the dish and place in the fridge for at least 2 hours.

After the tofu is done marinating, preheat oven to 300°. Spray baking sheet and place the tofu so that it forms a single layer and bake for 15 minutes. In the meantime pour marinade into a small pan over medium heat and stir until it become thick enough to use as a glaze (around 8-10 minutes).

When the tofu is done, spray your grill (or skillet) and grill the tofu over medium heat for 3 to 4 minutes on either side — or until the grill mark appears. Before flipping apply glaze with a cooking brush. After you flip, apply glaze to the other side.


Serve immediately, or let cool and eat in a sandwich — no matter what you do with this tofu, it’ll taste great.

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