Description
This Chipotle Grilled Tofu recipe offers a smoky, spicy, and tangy flavor perfect for a healthy vegetarian meal. Marinated in a zesty chipotle-lime sauce and grilled to perfection either on a stovetop grill pan or an outdoor grill, the tofu absorbs bold Mexican-inspired flavors. Ideal for serving with rice, salads, tacos, or grain bowls, this dish is quick to prepare, packed with protein, and perfect for a flavorful plant-based dinner.
Ingredients
Scale
Tofu
- 16 oz extra-firm tofu
Marinade
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- 1/4 cup olive oil (plus more for grilling)
- 1/8 teaspoon salt
- 1 teaspoon cumin
- 2 cloves garlic, peeled
- 1-inch piece ginger, peeled
- 1 chipotle in adobo pepper
- 3 tablespoons chipotle sauce (from the can)
Instructions
- Press the Tofu: Drain the tofu and place it between paper towels. Place a heavy object, like a pot of water, on top to press and remove excess moisture for 15 minutes.
- Slice the Tofu: Once drained, slice the tofu crosswise into 1/3-inch slabs, then cut each slab in half to yield about 8 pieces.
- Prepare the Marinade: Combine olive oil, fresh lime juice, chipotle pepper, chipotle sauce, light brown sugar, salt, cumin, peeled garlic cloves, and peeled ginger in a blender. Blend until the marinade is smooth and well combined.
- Marinate the Tofu: Lay the tofu pieces in a shallow dish and brush them thoroughly with the marinade, reserving 2 tablespoons for later use. Allow the tofu to marinate for at least 15 minutes, or up to 1 hour in the refrigerator for deeper flavor infusion.
- Grill the Tofu: For stovetop grilling, heat a grill pan over high heat for 2-3 minutes and lightly coat with olive oil. Place marinated tofu pieces on the pan and cook for 4-6 minutes per side until grill marks form. For outdoor grilling, preheat a gas grill on medium-high heat with the lid closed for 10 minutes. Oil the grill grates using oil-soaked paper towels, add the tofu, then reduce heat to low. Close the lid and grill tofu for 4-6 minutes per side.
- Serve: Brush the grilled tofu with the reserved marinade to enhance flavor, then serve with rice, salads, tacos, or grain bowls as desired.
Notes
- Pressing the tofu to remove excess moisture is critical for achieving a firm texture that grills well without falling apart.
- If you don’t have a grill pan, an outdoor grill works perfectly for this recipe and adds authentic smoky flavor.
- The chipotle in adobo and chipotle sauce can be adjusted for heat preference; reduce quantity for milder spice.
- Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with fresh lime wedges and cilantro to brighten the dish.
