*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 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.
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
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.
This came out great. One tip I found in an other online recipe is to add some sugar so that the tofu can caramelize which it did. And I pureed the whole thing so that the cilantro can really get into the tofu. Finally I used half as much chili and cayenne pepper.
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