This tequila lime tofu is the perfect summer recipe and a great way to enjoy tofu. The tofu is marinated in a tequila lime marinade and then you can either pan-fry, bake, or grill it. Paired with a sweet and tangy mango salsa this will be a hit for summer!
When I was younger we used to go to a restaurant and my dad would get a tequila lime barbecue chicken. I was skeptical at first, partly because I was 10 years old and didn’t understand why you wouldn’t get drunk from this. Over the years I came to love it and have never really tried recreating it at home, until now. I love this tequila lime tofu because the presentation makes it look so fancy but really it’s simple to make and delicious.
Types of Tofu
If you’ve been here for a while you already know my love of tofu. We have made countless tofu recipes on the blog. However, if this is your first time here or you are just new to tofu let’s talk about. Over the next 5 days I am bringing you 5 different tofu recipes, using different kinds of tofu. If you don’t know anything about tofu I encourage you to check out my Tofu 101 video on YouTube. This video covers everything and anything you would want to know about tofu.
I would say there are 5 different categories of tofu: silken, soft/medium, firm, extra firm, super firm. Every brand is a little different and some brands extra firm tofu is softer than another since it is different manufacturers. My personal favorite is super firm tofu. It is the most packed and condensed, you don’t need to press it prior to using it and the texture does’t get mushy. For this recipe you have the option of extra firm tofu or super firm tofu. If you use extra firm tofu press it beforehand.
Pressing Tofu
So, the thing is I am pretty lazy. I hate pressing tofu because it’s just an extra step that makes it longer till I get to eat. But over the years I have seen why it is important to press it. Again you can avoid pressing tofu by just using super firm tofu. You also don’t need to press all tofu for example you wouldn’t press silken, soft, or medium firm tofu. Mainly, just firm or extra firm tofu (in my opinion). There are a few ways to press tofu. First, is a tofu press. I never had one until my sister bought me one for Christmas this year! It is so cute and works really well. The other way would be to take the tofu, wrap it in a towel and place something heavy on like a cast iron skillet filled with cans of beans or a cutting board that is topped with books. Either way you are just pressing the excess water out of the tofu which helps it to soak up marinades better and not be as mushy.
How to Cook This Tofu
For this specific recipe you have a few options! You can either grill it, panfry it, or bake it. Either way it will turn out delicious just the end texture may be slightly different. I did grill this in my Ninja Grill, which is a great appliance but definitely not a necessity. You can also use a George Foreman grill of course, if you are using a large grill I would suggest putting a piece of foil underneath so it doesn’t stick. I will go into further instructions in the recipe down below on grilling.
To bake it: I would suggest placing your oven on 400°F (204°C) and baking for about 15 to 18 minutes, flipping halfway through. The tofu should be golden and look dry, similar to the grilling but without marks.
To panfry it: I would suggest adding either ½ tablespoons of oil or cooking spray to your pan. Then cooking each side over medium heat for about 5 to 7 minutes or until golden and darker in color.
It’s All in the Sauce
Our poor little tofu has gotten a bad rap over the years saying it is flavorless and gross. If I am being honest I always felt the same way but tofu needs flavor! It pretty much does taste like nothing so you need to season it and flavor it. This marinade is filled with tanginess from the lime, sweetness from maple syrup, and of course the flavor of the tequila. It will cook off but leave a special and delicious flavor that is unique! The longer this tofu can sit the better but I would suggest at least 3 to 4 hours if not overnight.
FAQ
- What can I substitute the tofu with? You can use seitan or tempeh instead. I also think you could use cauliflower and just roast it.
- What are some good side dishes for this? I would pair this with some rice! You can add avocado on the side, chips. The restaurant we went to used to put green mashed potatoes on the side.
- Can I leave out the tequila? If you don’t want to cook with tequila I would suggest actually trying my Sticky Chili Lime Tofu instead!
- What kind of tequila should I use? I call for a silver or blanco tequila here. I wouldn’t suggest using a reposado or anejo since they are aged longer and are quite honestly better for drinking.
ORDER MY COOKBOOK
Looking for more delicious vegan comfort recipes? Order my cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods! Filled with all types of recipe from bites, breakfast, brunch, lunch, dinner, desserts and more! Available on Barnes and Noble, Amazon, IndieBound, Walmart, also available in stores.
Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
Tequila Lime Tofu with Mango Salsa
Equipment
- Grill
Ingredients
- 1 (14-ounce/397g) block extra firm tofu, cut crosswise into rectangles
Marinade
- 1 tablespoon light olive oil
- 2 ½ tablespoons maple syrup
- 3 tablespoons silver tequila
- 3 cloves garlic minced
- 1 ½ medium limes juiced
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- 2 teaspoons cornstarch
Mango Salsa
- ½ cup frozen corn thawed (67g)
- ½ cup black beans drained and rinsed (122g)
- ⅛ small red onion finely chopped (about 1.2 ounces/35g)
- ½ medium mango cubed (about 65g)
- ½ medium lime juiced
- Sprinkle of Tajin
- 1-2 sprigs fresh parsley or cilantro finely chopped
Instructions
- Press the tofu for 5 to 10 minutes to get out any excess water. You can use a tofu press or a couple of heavy cans in a cast iron skillet.
- Once it is done cut into rectangles.
- Make the marinade by adding all the marinade ingredients into a large bowl except the cornstarch. Mix together with a whisk.
- Add the tofu rectangles into the marinade and marinate for at least 3 to 4 hours.
- Meanwhile, make the mango salsa by adding all the ingredients into a bowl and mixing together. Set aside until ready to enjoy later.
- After the tofu is done marinating save the leftover marinade. Cook it in a small grill or see the alternative cooking instructions for baking or panfrying. Grill on each side for 5 to 8 minutes until grill marks appear.
- Add the remaining marinade to a small pot. In a separate small bowl make a cornstarch slurry (2 tsps cornstarch plus 2 tsp water mixed together) add to the marinade and whisk together. Cook over low heat for about 5 minutes until sauce is thickened while mixing with a spatula consistently.
- To plate add the grilled tofu, salsa and sauce over top, add extra lime slices if desired.
Video
Notes
- You can use super firm or extra firm tofu for this recipe. If using super firm tofu you do not need to press it prior to using.
Plantifully Based® is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon or other affiliate programs. If you decide to purchase through a link I will receive a small commission. This helps to run the blog and make more recipes.
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Leave a Reply