Chili Lime Tofu Recipes

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CILANTRO LIME GRILLED TOFU



Cilantro Lime Grilled Tofu image

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.

Provided by Smitty

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 2h35m

Yield 4

Number Of Ingredients 8

1 (14 ounce) package firm tofu
¼ cup lime juice
1 tablespoon olive oil
5 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons chili powder
¼ teaspoon cayenne pepper
salt and black pepper to taste

Steps:

  • Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid. Slice the tofu lengthwise into 4 thick slabs or cut into cubes and thread on skewers. Place tofu pieces or skewers on a plate.
  • Whisk together the lime juice, olive oil, cilantro, garlic, chili powder, cayenne pepper, salt, and black pepper in a bowl. Brush the tofu with the marinade. Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 2 hours or overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the tofu until almost blackened in spots, brushing occasionally with the marinade, about 10 to 15 minutes.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 7 g, Fat 12.3 g, Fiber 3 g, Protein 16.1 g, SaturatedFat 1.8 g, Sodium 29.6 mg, Sugar 0.4 g

CHIPOTLE LIME TOFU WITH PAN ROASTED CORN SIDE DISH



Chipotle Lime Tofu with Pan Roasted Corn Side Dish image

With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu dish hits all the right notes.

Provided by Shannon Hakala

Categories     Main Course     Vegan Dinner Recipes

Number Of Ingredients 17

14 oz tofu (firm or extra firm, drained & cut into 1" inch squares)
1/4 cup cornstarch
2 Tbsp vegetable oil
1/2 tsp salt
1/2 tsp garlic powder
1 canned chipotle in adobo sauce (can sub 3 Tbsp of chili paste or gochujang)
1 cup water
1/4 tsp smoked paprika
2 Tbsp vegetable oil
1 Tbsp lime juice (about 1 lime)
1/2 tsp sugar
1 14 oz can whole kernel corn (drained)
1 Tbsp vegetable oil
ground cumin
garlic powder
black pepper (to taste)
2 tsp lime zest

Steps:

  • For the chipotle lime tofu: Combine the cornstarch, salt, and garlic powder in a bowl and stir or shake with the tofu to coat well. Spread tofu in a single layer on a baking sheet and drizzle with oil. Broil for 5 minutes, then flip and broil another 5 minutes. Drizzle the sauce (instructions below) over the tofu and broil another 2 minutes.
  • For the chipotle lime tofu sauce: blend the sauce ingredients in a blender, then add the lime zest and black pepper.
  • For the pan roasted corn side dish: heat 1 Tbsp of oil to a wide skillet and add the corn, stirring to coat well with the oil. Cook on medium-high heat until slightly blackened, about 5 minutes, stirring often. Stir in the spices and cook another 30 seconds.

Nutrition Facts : Calories 128 kcal, Carbohydrate 7 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Sodium 175 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

GRILLED TOFU WITH CHILI LIME MARINADE



Grilled Tofu With Chili Lime Marinade image

Make and share this Grilled Tofu With Chili Lime Marinade recipe from Food.com.

Provided by dicentra

Categories     Soy/Tofu

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 (14 -16 ounce) package extra firm tofu, drained
peanut oil, for grilling
1 cup sweet chili sauce
3 scallions, sliced diagonally
1/4 cup chopped fresh cilantro
1 thinly sliced jalapeno (optional)
1 teaspoon kosher salt
2 tablespoons lime juice

Steps:

  • Slice tofu in half lengthwise, then cut each half into two long strips, approximately 1/2-inch thick.
  • Mix remaining ingredients in a small bowl.
  • Lay tofu strips in a shallow pan and pour marinade over, turning tofu to coat. Marinade for at least 1 hour, or as long as overnight.
  • Heat oil in grill or nonstick pan over high heat. Sear tofu on each side until browned and heated through, approximately 2-3 minutes per side.

Nutrition Facts : Calories 150.4, Fat 8.3, SaturatedFat 1.7, Sodium 900.7, Carbohydrate 6.3, Fiber 2.5, Sugar 2, Protein 16.8

MEXICAN-INSPIRED TOFU TACOS WITH CHILI-LIME SLAW RECIPE



Mexican-Inspired Tofu Tacos with Chili-Lime Slaw Recipe image

Mexican inspired flavors come together in these mouthwatering tacos. Take the heat up or down by varying the amount of adobo sauce to taste. Delicious served with pepita cream, Spanish rice and guacamole. Make ahead for freezer friendly meal prep. This recipe is vegetarian and vegan, optionally gluten free. *Time above does not include hands off time needed to press the tofu (20-30 minutes). The Chili-Lime Pepita Crema has been moved to its very own URL.

Provided by Traci York | Vanilla And Bean

Categories     Dinner     Lunch

Time 1h10m

Number Of Ingredients 19

10 oz (283g) Firm Tofu (, sprouted if you can find it, pressed and drained for at least 20 minutes (see note)*)
1 Tbs Coconut Oil (unrefined, virgin or olive oil)
1 C (110g) Purple Onion (large dice (about 1/2 a medium onion))
3/4 C (90g) Green Bell Pepper (large dice (about 1/2 a medium pepper))
1 Tbs Cumin
1 Tbs Chili Powder
1/2 tsp Smokey Paprika
1 Tbs Masa Harina Flour (or sub 2 Tbs ground tortilla chips **see note)
3/4 tsp Fine Sea Salt
2 tsp Adobo Sauce
3/4 C (200g) Fire Roasted Tomatoes (with its juice)
1 C (220g) Vegetable Broth
3 C (150g) Shredded Mix of Red and Green Cabbage (loosely packed)
1 Tbs Seeded Jalapeño (minced (or to taste. Take this up if you like spicy!))
1/2 C (20g) Cilantro (rough chopped)
Juice of 1 -2 Limes ( to taste and depending on the size of the lime)
1/2 tsp Fine Sea Salt
Chili-Lime Pepita Crema
Warm Tortillas, and Cilantro

Steps:

  • Preheat the oven to 350F (180C). Slice the tofu into about 1/2" - 1" (1.3 - 2.5 cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes or until slightly golden and dryer to the touch. Baking dries the tofu out.
  • In a large saute pan, add the coconut oil and heat until shimmering. Add the onion and bell pepper. Saute for about five minutes on medium heat or until soft, a little charring is good! Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, give it a little squeeze of lime and taste for salt adjustment. Put a lid on it to keep it warm (off the heat).
  • In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set in the refrigerator until ready to top tacos.
  • I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. To hold them warm, place the tortillas in foil and into a warmed oven on low heat.
  • On the warm tortilla, spoon a good smear of pepita crema, guacamole or sour cream down the center of the tortilla. Spoon the tofu evenly over the top, then add the slaw and any other condiments you prefer.
  • Store the leftover tofu taco filling in the fridge in a lidded container for up to three days or the freezer for up to a month. Thaw in the refrigerator overnight, then gently rewarm on the stovetop.

Nutrition Facts : ServingSize 1 Taco, Calories 174 kcal, Carbohydrate 25 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Sodium 854 mg, Fiber 3 g, Sugar 4 g

CHILI-LIME TOFU



CHILI-LIME TOFU image

Categories     Vegetable     Sauté     Quick & Easy     Dinner     Vegan

Yield 2-3 people

Number Of Ingredients 9

3 tbsp sugar
3 tbsp soy sauce
1 3/4 tbsp fresh lime juice
zest from 1/2 lime
1/2 tsp red chili flakes
2 cloves garlic, minced
1/4 tsp salt
1 14-oz package extra-firm tofu
1 tbsp vegetable oil

Steps:

  • 1. Prepare the sweet chili lime sauce by whisking all of the ingredients except tofu and oil together until the sugar and salt is dissolved. 2. Drain the tofu and cut it into small triangles. Add oil to a skillet and heat over medium heat, then add tofu, spreading it out in one layer in the pan. The tofu will begin to turn golden. After several minutes, flip the tofu over. Add the sauce and stir to coat the tofu. Keep the heat on high until the sauce bubbles up, reduces, and forms a glaze. 3. Serve with rice and sauteed baby bok choy

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THE DAY MIGHT COME WHEN YOU MISS CRAVING CRAPPY FOOD + OIL ...
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2018-01-23 Preheat your oven to 375° F (190°C). Remove the tofu from the plate and transfer to a cutting board. Cut into 1-inch cubes and place into a mixing bowl. Add the lime juice, chili powder, smoked paprika, salt and pepper to the bowl and gently stir, using a flexible spatula to thoroughly coat the tofu.
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Estimated Reading Time 4 mins
  • Take the tofu out of the package, rinse with water and then extract as much liquid out of the tofu as possible using your favorite method. One method is to place the block of tofu on a plate and set another plate on top of it, then place something heavy on top of that plate, like cans, a heavy book or more plates. Let set for about 15 - 20 minutes.
  • Remove the tofu from the plate and transfer to a cutting board. Cut into 1-inch cubes and place into a mixing bowl. Add the lime juice, chili powder, smoked paprika, salt and pepper to the bowl and gently stir, using a flexible spatula to thoroughly coat the tofu.
  • Line a baking sheet with parchment paper or a silicone baking mat and place the tofu in a single layer on the baking sheet. Bake for 15 minutes, then flip the tofu cubes over and bake for an additional 15-20 minutes, until the tofu is golden and crispy on the edges.


CHILI LIME TOFU RECIPE | SPARKRECIPES
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Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved. Drain tofu and cut it into small triangles. Brown tofu in a hot pan, add spinach and cook until wilted. Add the sauce and stir to coat. Let simmer until sauce is desired consistency. Recipe …
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  • Wash, dry, and chop or tear your lettuce. Rinse and drain black beans. Rinse and drain canned corn OR heat the corn over low heat until it is fully defrosted. Wash and cube the tomatoes. Peel and sliver the onion. Wash, dry, and chop the cilantro.
  • Assemble your salad, either in separate bowls or one large bowl. Toss the ingredients to combine. Top with tofu nuggets and dressing. Serve and enjoy!


CHILI-LIME TOFU AND PEACH SKEWERS - DISHING OUT HEALTH
2020-09-07 In a small bowl, combine chili powder, garlic powder, ground ginger, and salt; mix well. Thread the tofu, peaches, and red onion onto the skewers, starting with the tofu and ending with red onion. (I use three pieces of each per skewer.) Next, brush the tofu…
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  • Remove the tofu from the package and drain excess water. Wrap the tofu in a clean kitchen towel and place on a cutting board. Press on all sides to remove as much moisture as possible. Alternatively, place a heavy skillet over wrapped tofu and let sit for 15 minutes. Slice the tofu into 1 to 1 1/2-inch cubes.
  • Slice the peaches in half at the seam, and twist to release each half from the pit. Remove and discard the pit. Slice each half into 1-inch cubes (close in size to the tofu). Peel and slice the red onion into similar sized pieces (I like to keep the onion in layers of 3, so the thickness matches that of the peaches and tofu).
  • In a small bowl, combine chili powder, granulated garlic, ground ginger, and salt; mix well. Thread the tofu, peaches, and red onion onto the skewers, starting with the tofu and ending with red onion. (I use three pieces of each per skewer.) Brush the skewers with oil, and season with the spice mixture, turning to coat all sides.
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Reviews 84
Category Main Dishes
Servings 4
Estimated Reading Time 7 mins
  • Pre-heat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set it aside.
  • In a medium bowl, whisk together the oil, lime juice, lime zest, garlic power, red pepper flakes, salt and black pepper. Gently toss the tofu cubes in the lime and oil mixture. Then using your hands, remove the tofu cubes from the bowl and place them on your parchment-paper lined baking sheet. Try to reserve as much of the lime and oil mixture as possible. Transfer the baking sheet to your pre-heated oven and roast the tofu for 15 minutes.
  • Remove the baking sheet from your oven and carefully flip the tofu cubes over. Toss the broccoli florets in the reserved lime and oil mixture and then transfer them to the same baking sheet. Return the baking sheet to your oven and roast the tofu and broccoli for 20 minutes. Remove from your oven and set aside.


SWEET CHILLI LIME TOFU (GLUTEN-FREE, VEGAN) - VEGETARIAN ...
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From vegetariangastronomy.com
5/5 (2)
Total Time 30 mins
Category Main Dish
Calories 231 per serving
  • Cut tofu block in half. Place each half in a clean paper towel one at a time and very lightly squeeze to remove excess storage liquid (without breaking up the tofu).
  • (optional) If you are planning on adding a vegetable, saute it with some oil and add it to the tofu prior to adding the sauce. If you are using mushrooms, make sure to burn off all the water released while cooking the mushrooms.


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Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved. Drain tofu and cut it into small triangles. Brown tofu in a hot pan, add spinach and cook until wilted. Add the sauce and stir to coat. Let simmer until sauce is desired consistency. Number of Servings: 3
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Prepare the sweet chili lime sauce by whisking all of the ingredients except tofu and oil together until the sugar and salt is dissolved. 2. Drain the tofu and cut it into small triangles. Add oil to a skillet and heat over medium heat, then add tofu, spreading it out in one layer in the pan. The tofu will begin to turn golden. After several minutes, flip the tofu over. Add the sauce and stir ...
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