Zesty Ginger Lime Grilled Tofu
Juicy tofu steaks marinated with fresh lime, ginger, extra-virgin olive oil and tamari, then grilled until golden with lightly charred edges. A fresh, protein-rich vegan main course for summer grilling.
Equipment
- grill
- Knife
- Measuring cups
- Shallow dish
- Whisk
Ingredients
- 60 ml lime juice
- 60 ml extra-virgin olive oil
- 3 tablespoons fresh ginger finely grated
- 2 tablespoons tamari
- 425 g extra-firm tofu drained, pressed and cut into 4 steaks
Instructions
- Whisk the lime juice, olive oil, grated ginger and tamari together until well combined.
- Arrange the tofu steaks in a shallow dish and pour the marinade over them, turning each steak to coat both sides.
- Cover and refrigerate for at least 1 hour.
- Preheat the grill to medium-high heat.
- Remove the tofu from the marinade and reserve the remaining marinade.
- Place the tofu steaks on the hot grill and cook for 5 to 7 minutes until golden and lightly charred.
- Turn the tofu steaks and grill for another 5 to 7 minutes.
- Brush with a little reserved marinade during the final minutes of grilling.
- Remove from the grill and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the tofu with grilled vegetables, brown rice, quinoa or a fresh salad. It is also delicious sliced into wraps or grain bowls. For more ideas, browse our Vegetable Recipes and Barbecue Recipes.Recipe Notes
Press the tofu thoroughly before marinating so it absorbs more of the ginger-lime mixture. Extra-firm tofu works best because it remains firm enough to turn on the grill. Allow at least 1 hour for marinating for the best flavor.Variations
Add crushed chilli flakes or finely chopped fresh chilli for extra heat. Garlic adds a stronger savoury note, while a little maple syrup creates a sweeter glaze. Fresh cilantro can be scattered over the grilled tofu immediately before serving.Storage
Store leftover grilled tofu in an airtight container in the refrigerator for up to 3 days. Reheat it briefly in a frying pan or on the grill. The tofu can also be served cold in salads, wraps and grain bowls.Wine Advice
A crisp Sauvignon Blanc pairs beautifully with the fresh lime and ginger. Its lively acidity complements the citrus marinade without overpowering the tofu. A dry Riesling is another refreshing choice, particularly for a summer barbecue.Nutrition values
Serving: 125 gr | Calories: 225 kcal | Carbohydrates: 6 g | Protein: 14 g | Fat: 18 g | Saturated Fat: 3 g | Sodium: 530 mg | Sugar: 2 g