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Maple-Chili Grilled Tofu
Grilling tofu gives it a great flavor, but you can cook it in a skillet on the stove if you like.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
- 14 ounces extra-firm tofu
- 1 tablespoon soy sauce or tamari (use gluten-free, if necessary)
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice , freshly squeezed
- 1/4 teaspoon Ancho chile powder (or other mild chili powder)
Wrap tofu in a lint-free kitchen towel and place a light weight (about 1 pound) on top while you prepare the marinade. Something flat like a book with a can of beans on it works well to remove some of the water from the tofu.
Combine remaining ingredients in a large ziplock bag or bowl.
Cut the tofu into 8 slices about 1/2-inch thick. Place them in the marinade, turning so that both sides of slices are coated with the mixture. Refrigerate for at least an hour, turning halfway through.
Heat a barbecue grill, electric grill, or non-stick skillet; spray lightly with non-stick spray if necessary. Cook on each side until light brown. Serve with Blueberry-Peach Salsa on the side.
Serving: 1serving | Calories: 114kcal | Carbohydrates: 6.8g | Protein: 12.5g | Fat: 5.2g | Sodium: 258mg | Fiber: 1.4g | Sugar: 3.6g