Grilled Tofu with Cilantro Ginger Pesto
Set the scene for a plant-based cookout with this seasoned grilled tofu. The pesto is also delicious over noodles.
Make extra cilantro pesto and serve over hearty soba noodles with shredded carrots and green onions for a quick and easy main course.
Recipe from National Cooperative of Grocers
Ingredients
Extra firm tofu
14-ounce block
Wheat-free tamari
1/4 cup
Cilantro, washed & dried
1 bunch
Fresh ginger, peeled & chopped
1/3 cup
Vegetable oil
2 tablespoons
Toasted sesame oil
1/2 teaspoon
White sugar
1 teaspoon
Sea salt
1/8th teaspoon
Lime juice
1 teaspoon
Black or white sesame seeds
1/4 cup
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
Calories per serving: 240
- Preheat grill to medium-high heat.
- Begeinning at the short end, slice the block of tofu into 8 even rectangles. Lay the tofu on a baking sheet and sprinkle with tamari. Let sit, flipping once while preparing the pesto.
- Cut the stems off of the washed cilantro and puree the leaves in a blender or food processor with the fresh ginger, oils, sugar, salt and lime juice. The resulting pesto should resemble a vibrant green smoothie.
- Lightly oil the grill. Using a metal spatula, place the tofu on the grill and cook for 2 minutes. Flip and grill for 2 minutes on the other side. Remove to a plate and let cool, then toss with the cilantro pesto and garnish with 1/2 cup sesame seeds, black or white. Serve at room temperature or refrigerate until ready to use.