A big mistake I have made when it comes to making tofu tasty is failing to press out all the water. Tofu is a blank canvas when it comes to flavoring it, but the water in it seriously dilutes any flavor called for in a recipe. Although it may be tempting to skip pressing the tofu, I advise against it. Otherwise, the tofu won’t take on all these spicy flavors.
This dish contains the following allergens: Soybeans
Cooking mode
Step-by-step instruction without your screen going to sleep
1 (397g) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
1 (14-ounce) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
Utensils
Griddle Plate
Small Bowl
Step 1
Drain the tofu and place it on a clean kitchen towel or stack of paper towels. Place another clean kitchen towel or paper towel stack on top of the tofu. Place a heavy object, such as a cast-iron pan, on the towel. Let sit for 30 minutes to press and further remove excess water.
Step 2
Cut the drained and pressed tofu into 8 (1/2-inch-thick) slices. Place the slices in a large resealable plastic bag.
Step 3
In a small bowl, whisk the oil, coconut aminos, lime juice, sriracha, garlic powder, black pepper, and cayenne to combine. Pour the mixture over the tofu. Seal the bag and refrigerate for at least 15 minutes. Flip the tofu, seal the bag, and refrigerate again for at least 15 minutes. (For even more flavor, marinate the tofu overnight.)
Step 4
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to6 minutes. Select START/STOP to begin preheating.
Step 5
When the unit beeps to signal it is preheated, place the tofu strips directly onto the Grill Grate. Close the hood and cook for 3 minutes. After 3 minutes, flip the tofu strips, close the hood, and cook for an additional 3 minutes.
Step 6
Remove the tofu from the grill. Serve 1 tofu slice on a leaf of lettuce with 2 avocado slices.
Drain the tofu and place it on a clean kitchen towel or stack of paper towels. Place another clean kitchen towel or paper towel stack on top of the tofu. Place a heavy object, such as a cast-iron pan, on the towel. Let sit for 30 minutes to press and further remove excess water.
1 (397g) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
1 (14-ounce) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
Step 2 of 6
Cut the drained and pressed tofu into 8 (1/2-inch-thick) slices. Place the slices in a large resealable plastic bag.
1 (397g) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
1 (14-ounce) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
Step 3 of 6
In a small bowl, whisk the oil, coconut aminos, lime juice, sriracha, garlic powder, black pepper, and cayenne to combine. Pour the mixture over the tofu. Seal the bag and refrigerate for at least 15 minutes. Flip the tofu, seal the bag, and refrigerate again for at least 15 minutes. (For even more flavor, marinate the tofu overnight.)
1 (397g) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
1 (14-ounce) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
Step 4 of 6
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to6 minutes. Select START/STOP to begin preheating.
1 (397g) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
1 (14-ounce) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
Step 5 of 6
When the unit beeps to signal it is preheated, place the tofu strips directly onto the Grill Grate. Close the hood and cook for 3 minutes. After 3 minutes, flip the tofu strips, close the hood, and cook for an additional 3 minutes.
1 (397g) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
1 (14-ounce) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
Step 6 of 6
Remove the tofu from the grill. Serve 1 tofu slice on a leaf of lettuce with 2 avocado slices.
1 (397g) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
1 (14-ounce) block
extra-firm tofu
2 tablespoons
avocado oil
1 1/2 tablespoons
coconut aminos
1 1/2 tablespoons
freshly squeezed lime juice
1 tablespoon
sriracha
1 teaspoon
garlic powder
1/8 teaspoon
freshly ground black pepper
1/8 teaspoon
cayenne pepper
8
Bibb lettuce leaves
1
avocado, halved, peeled, pitted, and cut into 16 slices
