Grilled Tofu with Corn and Cilantro-Lime Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that never fails to impress. I love grilling tofu because it gets this amazing smoky crust while staying tender inside, and the cilantro lime sauce brings such fresh, vibrant flavor that even non vegans ask for seconds. Fresh corn is packed with fiber and antioxidants, making this not only delicious but genuinely good for you. The best part? The whole thing comes together in under an hour, and most of that is just hands off grilling time. It's simple enough for a busy Tuesday but feels special enough to serve to guests.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed for 15 minutes, cut into 8 steaks)
- 4corn cobs(fresh kernels removed, cobs reserved for stock)
- 473 mlfresh corn kernels
- 4 tablespoonsolive oil(divided)
- 3garlic cloves(minced)
- 237 mlfresh cilantro(loosely packed)
- 3 tablespoonslime juice
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ½red onion(thinly sliced)
Detail level
Instructions
- 1
Pat pressed tofu steaks dry with paper towels and brush both sides with 2 tablespoons olive oil. Season evenly with smoked paprika, cumin, salt, and pepper.
Tip: Pressing tofu removes excess moisture, allowing it to develop a better crust when grilled.
- 2
Preheat a grill or grill pan to medium-high heat (around 400°F). Place tofu steaks on the grill and cook for 4-5 minutes per side until golden grill marks appear. Transfer to a plate.
Tip: Don't move the tofu around too much; let it sit to develop that satisfying crust.
- 3
In the same grill pan, toss fresh corn kernels with 1 tablespoon olive oil, salt, and pepper. Grill for 5-7 minutes, stirring occasionally, until kernels are lightly charred and tender.
Tip: Charring the corn brings out its natural sweetness and adds depth of flavor.
- 4
While corn cooks, make the cilantro-lime sauce: combine cilantro, minced garlic, lime juice, and remaining 1 tablespoon olive oil in a blender. Pulse until you reach a chunky sauce consistency. Season with salt and pepper to taste.
Tip: Don't over-blend; a slightly textured sauce is more visually appealing and flavorful.
- 5
Arrange grilled tofu steaks on a serving platter. Top with charred corn kernels and thinly sliced red onion.
Tip: The red onion adds a sharp contrast to the rich, smoky flavors of the grilled components.
- 6
Drizzle the cilantro-lime sauce generously over the tofu and corn. Serve immediately while warm and crispy.
Tip: For extra freshness, add a squeeze of fresh lime juice just before serving.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.