Mexican Grilled Tofu with Jicama Slaw
Fire up your taste buds with this vibrant Mexican Grilled Tofu with Jicama Slaw recipe—a perfect fusion of smoky, spicy, and refreshing flavors! Extra-firm tofu is marinated in a zesty blend of chipotle chili powder, smoked paprika, cumin, and lime juice, then grilled to perfection for a slightly charred, protein-packed centerpiece. Paired with a crisp and colorful jicama slaw of shredded red cabbage, carrot, and jalapeño, tossed in a tangy apple cider vinaigrette with a touch of honey or maple syrup, this dish is a plant-based showstopper. Ready in just 40 minutes, it’s an ideal option for summer barbecues, weeknight dinners, or any occasion that calls for a Mexican-inspired culinary adventure. Serve with lime wedges and cilantro for a fresh, citrusy finish!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp olive oil
- 3 tbsp lime juice
- 2 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 medium jicama
- 2 cups red cabbage
- 1 medium carrot
- 0.5 cup cilantro leaves
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 small jalapeño
- 0.5 tsp black pepper
Instructions
Press the tofu: Remove the tofu from its packaging and pat dry with paper towels. Place the tofu block between two plates and set a heavy object (like a can) on top to press out excess moisture for 15 minutes.
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice, chipotle chili powder, smoked paprika, ground cumin, garlic powder, and 0.5 teaspoons of salt. This will be your marinade.
After pressing, cut the tofu into 1/2-inch-thick slices and place them in a shallow dish. Pour the marinade over the tofu, ensuring each piece is evenly coated. Let the tofu marinate for at least 15 minutes.
While the tofu is marinating, prepare the jicama slaw. Peel the jicama and cut it into thin matchsticks. Shred the red cabbage and carrot using a grater or knife. Finely chop the cilantro leaves. Slice the jalapeño into thin rounds, removing seeds if you prefer less heat.
In a large bowl, whisk together 1 tablespoon of olive oil, 1 tablespoon of lime juice, apple cider vinegar, honey (or maple syrup), remaining 0.5 teaspoons of salt, and black pepper to make the slaw dressing. Add the jicama, cabbage, carrot, cilantro, and jalapeño, tossing to combine.
Preheat a grill or grill pan over medium heat. Lightly oil the grates or pan to prevent sticking.
Grill the tofu: Place the marinated tofu slices on the grill. Cook for 5-7 minutes per side, or until grill marks appear and the tofu is heated through.
Serve: Plate the grilled tofu alongside a generous portion of jicama slaw. Garnish with extra cilantro and a lime wedge, if desired.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2861 mg | 124% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 37.3 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2992 mg | 230% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2991 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
