Best 3 Limantro Tofu Recipes

Looking for a delectable plant-based dish that tantalizes your taste buds and nourishes your body? Look no further than Limantro Tofu, a culinary creation that seamlessly blends the zesty flavors of lemon and coriander with the delicate texture of tofu. Originating from Cyprus, this dish has captivated taste buds across the globe. It's also versatile, offering three distinct variations to suit your culinary preferences. Whether you crave a classic, vegan, or air fryer version, Limantro Tofu will take you on a delightful journey of flavors. Embark on this culinary adventure and discover the perfect Limantro Tofu recipe for your next delightful meal.

Check out the recipes below so you can choose the best recipe for yourself!

CILANTRO LIME GRILLED TOFU

Cilantro Lime Grilled Tofu image

Flavorful tofu, perfect for summer grilling. This is my absolute favorite way to eat tofu. The marinade is delicious and extremely flavorful. Serve with grilled vegetables or in a tortilla.

Provided by Smitty

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 2h35m

Yield 4

Number Of Ingredients 8

Ingredients

1 (14 ounce) package firm tofu
¼ cup lime juice
1 tablespoon olive oil
5 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons chili powder
¼ teaspoon cayenne pepper
salt and black pepper to taste

Steps:

Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid. Slice the tofu lengthwise into 4 thick slabs or cut into cubes and thread on skewers. Place tofu pieces or skewers on a plate.
Whisk together the lime juice, olive oil, cilantro, garlic, chili powder, cayenne pepper, salt, and black pepper in a bowl. Brush the tofu with the marinade. Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 2 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the tofu until almost blackened in spots, brushing occasionally with the marinade, about 10 to 15 minutes.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 7 g, Fat 12.3 g, Fiber 3 g, Protein 16.1 g, SaturatedFat 1.8 g, Sodium 29.6 mg, Sugar 0.4 g

FOOD'S AMAZING CILANTRO TOFU SANDWICH

FOOD's Amazing Cilantro Tofu Sandwich image

My friend Judy Ornstein has a popular neighborhood cafe on Pico Boulevard in Los Angeles called FOOD. I love all of the meals I've had there, but my absolute favorite signature dish that they make is a cilantro tofu sandwich. The tofu is dipped in a delicious cilantro-spiked marinade, briefly baked, then topped with a to-die-for roasted corn relish. Alayne Berman, FOOD's chef, shared the recipe with me. I've scaled the recipe down from 10 pounds of tofu to 1 pound, which will make four sandwiches. They are hearty, and I usually make a meal of half a sandwich, but the nutritional information is for a whole one.

Provided by Martha Rose Shulman

Categories dinner, sandwiches, main course

Time 30m

Yield 4 sandwiches

Number Of Ingredients 25

Ingredients

A 1-pound block of organic extra-firm tofu (find one that is not too dry)
3 tablespoons soy sauce, preferably tamari
1/2 tablespoon minced ginger
1 garlic clove, minced
1/2 tablespoon minced shallot
1/4 teaspoon minced jalapeño
1/4 teaspoon cumin seeds, lightly toasted and ground
1 1/2 tablespoons honey
2 1/4 teaspoons lime juice
1/2 teaspoon lime zest
3 tablespoons canola oil
1/2 generous bunch cilantro, finely chopped
1 large ear white corn
1/4 large red bell pepper, roasted
1/4 large yellow bell pepper, roasted
1/4 generous bunch cilantro, finely chopped
Pinch of cumin seeds, lightly toasted and ground
Salt and freshly ground pepper to taste
1 4-ounce slice of tofu
1/4 large or 1/2 small Hass avocado, thinly sliced
1/2 to 3/4 cup corn relish
Sliced heirloom or good roma tomatoes, in season only
2 slices seeded sandwich bread
2 teaspoons Vegenaise
Arugula

Steps:

Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.
Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.
Bake the tofu for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool.
Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.
For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with 1/2 to 3/4 cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.

BROILED TOFU WITH CILANTRO PESTO

Broiled Tofu with Cilantro Pesto image

Categories Side Broil Quick & Easy Pine Nut Tofu Cilantro Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free

Yield Makes 12 side-dish servings

Number Of Ingredients 11

Ingredients

1/4 cup mild olive oil plus additional for brushing
2 (14- to 16-oz) packages firm tofu, rinsed and drained
2 cups packed fresh cilantro leaves
2 tablespoons pine nuts
1 tablespoon fresh lime juice
2 teaspoons Asian fish sauce
1 teaspoon Asian sesame oil
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
Garnish: pine nuts; fresh cilantro leaves; lime wedges

Steps:

Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.
Cut each block of tofu crosswise into 6 slices and pat dry between several layers of paper towels. Arrange in 1 layer in baking pan and brush tops of slices with more olive oil. Broil 4 to 6 inches from heat, without turning, until golden brown, about 15 minutes.
While tofu is broiling, purée cilantro, pine nuts, lime juice, fish sauce, sesame oil, sugar, remaining 1/4 cup olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute.
Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.

Tips:

Use firm or extra firm tofu. This will help the tofu hold its shape and absorb the marinade better.
Press the tofu before marinating. This will help remove excess water and allow the marinade to penetrate more deeply.
Use a flavorful marinade. The marinade is what will give the tofu its flavor, so make sure to use a combination of ingredients that you enjoy. Some good options include soy sauce, rice vinegar, garlic, ginger, and sesame oil.
Marinate the tofu for at least 30 minutes, or up to overnight. The longer the tofu marinates, the more flavor it will absorb.
Cook the tofu over medium heat until it is browned and crispy on all sides. Be careful not to overcrowd the pan, or the tofu will steam instead of fry.
Serve the tofu immediately with your favorite dipping sauce. Some good options include soy sauce, hoisin sauce, or sweet and sour sauce.

Conclusion:

Limantro tofu is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to add plant-based protein to your diet, and it is also a good source of iron, calcium, and magnesium. With its crispy texture and flavorful marinade, limanto tofu is sure to be a hit with everyone who tries it.