Grilled Tofu with Cilantro Sauce

Tofu is so ver­sa­tile, low calo­rie and packed with healthy pro­tein that I’m always look­ing for new recipes.  The cilantro sauce real­ly makes the tofu stand out.  It’s also deli­cious served with grilled sum­mer squash, mush­rooms or oth­er grilled veg­eta­bles.  I mopped it up with some crusty bread, like a baguette.



2 cups cilantro leaves

14 cup canola oil

12 jalapeño chile (remove seeds for less heat)

1 tsp grat­ed fresh gin­ger

2 table­spoons lime juice

2 scal­lions, white and green parts sep­a­rat­ed and cut into 1 inch pieces

1 tsp agave nec­tar

1 pack­age (14oz.)extra firm tofu pressed* and cut into 14 inch slices


1.  Heat grill pan to medi­um.  In a food proces­sor, com­bine cilantro, 14 cup oil, jalapeño, gin­ger, lime juice, agave nec­tar and the green part of the scal­lions.  Blend until smooth and sea­son with salt and pep­per.

2.  On a bak­ing sheet, place the tofu slices and brush with oil.  Sea­son with salt and pep­per, repeat on oth­er side.

3.  Light­ly brush grill pan with oil and place tofu slices and scal­lion whites on pan.  Grill for 4–6 min­utes, turn­ing occa­sion­al­ly;  brush with cilantro sauce and grill 30 more sec­onds.  Trans­fer to plat­ter and serve slices with the remain­ing cilantro sauce.


*Press­ing Tofu

Place tofu on a plate and wrap with paper tow­els.  Place anoth­er plate on top and place canned goods or heavy pan on top.  Let drain for at least 2 hours, replace paper tow­els as nec­es­sary.

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