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Grilled Tofu with Corn and Pinto Bean Salsa – vegetarian recipe
Stav Kogan

Grilled Tofu with Corn and Pinto Bean Salsa

This recipe transforms tofu into smoky, spicy, lime-infused slices grilled to perfection and piled high with a fresh, zesty corn and pinto bean salsa. It's the ultimate plant-powered meal for any cookout.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 58 minutes
Servings: 4 serving
Calories: 277
Ingredients Method Nutrition

Ingredients
  

  • For the Tofu & Marinade
  • 1 16-ounce / 450 g (15.9 oz) package extra-firm water-packed tofu, well drained and pressed
  • 1/4 cup (60 ml) fresh lime juice, divided
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil, divided
  • 1 tablespoon (15 g / 0.53 oz) chili powder OR 2 teaspoons adobo sauce from canned chipotles
  • 4 cloves garlic, minced
  • 3/4 teaspoon (2 g / 0.07 oz) ground cumin, divided
  • 3/4 teaspoon (4 g / 0.14 oz) kosher salt, divided
  • For the Corn & Bean Salsa
  • 1 cup (150 g / 5.3 oz) fresh or frozen corn kernels
  • 1 cup (170 g / 6 oz) canned pinto beans, rinsed and drained
  • 3/4 cup (115 g / 4.1 oz) jarred roasted red peppers, drained and chopped
  • 1/2 cup (60 g / 2.12 oz) pitted ripe olives, halved
  • 2 tablespoons (30 ml / 1 fl oz) snipped fresh cilantro
  • 2 tablespoons (30 ml / 1 fl oz) thinly sliced green onion
  • Press Your Tofu! For the best texture and grill marks, press the extra-firm tofu for at least 30 minutes before slicing. This removes excess water, prevents sticking, and helps it absorb the marinade.
  • Try Tempeh! For an even firmer, chewier texture, substitute the tofu with a block of tempeh. Its nutty flavor is a fantastic match for the smoky marinade.

Method
 

  1. Slice the pressed tofu into 1/2-inch thick planks.
  2. In a shallow dish, whisk together 2 tablespoons / 30 ml (1 fl oz) of the lime juice, 2 teaspoons / 10 ml (0.3 fl oz) of the olive oil, the chili powder (or adobo sauce), minced garlic, and 1/4 teaspoon (20 ml / 0.7 fl oz) of the cumin.
  3. Add the tofu slices, turning gently to coat.
  4. Cover and marinate in the refrigerator for at least 30 minutes.
  5. While the tofu marinates, prepare the salsa. If using frozen corn, cook in a small amount of boiling water for 3 minutes, then drain well.
  6. In a large bowl, combine the remaining 2 tablespoons / 30 ml (1 fl oz) lime juice, the remaining 1 teaspoon / 5 ml (0.2 fl oz) olive oil, the remaining 1/2 teaspoon cumin, and 1/4 teaspoon (20 ml / 0.7 fl oz) of the salt.
  7. Add the corn, pinto beans, roasted red peppers, olives, cilantro, and green onion.
  8. Stir to combine and set aside.
  9. Preheat your grill to medium-high heat and grease the rack.
  10. Remove the tofu from the marinade, reserving the excess marinade for basting.
  11. Sprinkle the tofu slices evenly with the remaining 1/2 teaspoon (10 ml / 0.3 fl oz) of salt.
  12. Grill the tofu for 8 to 10 minutes, turning once halfway through.
  13. Brush occasionally with the reserved marinade as it cooks. The tofu is done when it has nice grill marks, is light brown, and heated through.
  14. Serve the hot grilled tofu immediately with a generous portion of the corn and bean salsa.
  15. Don't Waste the Marinade!
  16. Brushing the reserved marinade onto the tofu as it grills adds layers of flavor and keeps it from drying out on the hot grill.
  17. Grill Pan Friendly. No outdoor grill? No problem! A cast-iron grill pan on the stovetop over medium-high heat works just as well to get those beautiful char marks.

Nutrition

Calories: 277kcalCarbohydrates: 27gProtein: 17gFat: 12g

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