Mexican Grilled Tofu With Jicama Slaw Recipe

Name: Mexican Grilled Tofu With Jicama Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb extra firm tofu, well-drained; 4 medium garlic cloves, crushed; 1 tablespoon cumin seeds or 1 teaspoon ground cumin; 1 teaspoon dried oregano; ¾ teaspoon salt; 6 tablespoons fresh lime juice, divided; 1 tablespoon fresh orange juice; 2 tablespoons light olive oil or 2 tablespoons vegetable oil, divided; 2 teaspoons honey or 2 teaspoons pure maple syrup; ¼ teaspoon hot sauce; 1 14 lbs jicama, peeled and grated (1 small); 12 lb carrot, peeled and grated (3 medium); ¼ cup fresh cilantro, chopped; 1 lime, cut into wedges, for garnish; 2 fresh cilantro stems, for garnish

Servings: persons

1 lb extra firm tofu, well-drained
4 medium garlic cloves, crushed
1 tablespoon cumin seeds or 1 teaspoon ground cumin
1 teaspoon dried oregano
¾ teaspoon salt
6 tablespoons fresh lime juice, divided
1 tablespoon fresh orange juice
2 tablespoons light olive oil or 2 tablespoons vegetable oil, divided
2 teaspoons honey or 2 teaspoons pure maple syrup
¼ teaspoon hot sauce
1 14 lbs jicama, peeled and grated (1 small)
12 lb carrot, peeled and grated (3 medium)
¼ cup fresh cilantro, chopped
1 lime, cut into wedges, for garnish
2 fresh cilantro stems, for garnish

1
Cut tofu in half crosswise, then holding knife parallel to work surface, split each piece in half horizontally.
2
Place tofu pieces in baking dish and lay large piece of plastic wrap over surface.
3
Place plate on top and weigh down with one or two cans.
4
Refrigerate tofu 30 to 45 minutes to draw out excess moisture.
5
Meanwhile, using mortar and pestle or side of chef's knife, mash garlic, cumin, oregano and salt into paste.
6
Transfer to small bowl.
7
Whisk in 3 tbsp lime juice and the orange juice with 1 tbsp oil.
8
Season with pepper.
9
Remove tofu pieces from baking dish and blot dry with paper towels.
10
Discard liquid in dish.
11
Return tofu to dish.
12
Spoon half of lime juice mixture over tofu, spreading spices evenly and turning tofu to coat.
13
Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally.
14
Prepare a hot charcoal fire or preheat gas grill on high.
15
While grill is heating, prepare slaw.
16
In medium bowl, whisk together 3 tbsp lime juice, the remaining 1 tbsp oil, honey and hot sauce.
17
Add jicama, carrots and cilantro; toss well.
18
Season with salt and pepper.
19
Lightly oil grill rack.
20
Remove tofu from marinade, reserving marinade for basting.
21
Grill tofu, basting occasionally, until lightly browned, 3 to 4 minutes per side.
22
Divide slaw among serving plates.
23
Top each with a piece of grilled tofu.
24
Garnish with lime wedges and cilantro sprigs and serve right away.

798

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb extra firm tofu, well-drained, 4 medium garlic cloves, crushed, 1 tablespoon cumin seeds or 1 teaspoon ground cumin, 1 teaspoon dried oregano, and more.

Yes, Mexican Grilled Tofu With Jicama Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Grilled Tofu With Jicama Slaw

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