Mexican Tofu

PREP: 20 minutes MARINATE: 30 minutes GRILL: 8 minutes MAKES 4 servings

1⁄4 cup lime juice

1 tablespoon olive oil

1 tablespoon chili powder or 2 teaspoons adobo sauce from canned chipotle peppers in adobo sauce

4 cloves garlic, minced

3⁄4 teaspoon ground cumin

1 16-ounce package refrigerated extra-firm water-packed tofu (fresh bean curd), well drained and cut into 1⁄2 -inch slices

1 cup fresh or frozen corn kernels

3⁄4 teaspoon kosher salt

1 cup canned pinto beans, rinsed and drained

3⁄4 cup roasted red sweet peppers, drained and chopped

1⁄2 cup pitted ripe olives, halved

2 tablespoons snipped fresh cilantro

2 tablespoons thinly sliced green onion (1)

1 For marinade, in a shallow dish combine 2 tablespoons of the lime juice, 2 teaspoons of the olive oil, the chili powder, garlic, and 1⁄4 teaspoon of the cumin. Add tofu slices to marinade, turning to coat tofu. Cover and marinate in the refrigerator for 30 minutes.

2 Meanwhile, in a covered small saucepan cook corn in a small amount of boiling water for 3 minutes; drain well. Set aside. In a large bowl combine the remaining 2 tablespoons lime juice, the remaining 1 teaspoon olive oil, the remaining 1⁄2 teaspoon cumin, and 1⁄4 teaspoon of the salt. Add the drained corn, the drained beans, roasted peppers, olives, cilantro, and green onion. Set aside.

3 Remove tofu from marinade, reserving marinade. Sprinkle tofu with the remaining 1⁄2 teaspoon salt.

4 For a charcoal grill, grill tofu on the greased rack of an uncovered grill directly over medium-hot coals for 8 to 10 minutes or until light brown and heated through, turning once halfway through grilling and brushing occasionally with reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium-high heat. Place tofu on greased grill rack over heat. Cover and grill as above.) Serve tofu with corn mixture.

PER SERVING: 277 cal., 12 g total fat (2 g sat. fat), 0 mg chol., 710 mg sodium, 27 g carb., 7 g fiber, 17 g pro.


Tofu is incredible grilled. Just make sure to use extra-firm tofu and press the water out. Tempeh works even better on the grill because of its firm texture. Add flavor to both tofu and tempeh by marinating them before grilling.