Grilled Tofu Mexican Wraps

This is a partial freezer meal...you can freeze the marinated tofu, the tortillas, and the dressing for the slaw but not the slaw itself.  You'll need a fresh veg to complete this meal, either a package of cabbage slaw, shredded carrots, shredded lettuce or some other shredded crunchy veggie, or a combination of the above.  If you want insurance against forgetting to pick something up for Dinner Day if you're freezing ahead, get a package of frozen Mexican vegetables.  In a pinch, you can nuke them, dress them and fold them into your wrap.

Lime is the dominant flavor in the tofu marinade and in the slaw dressing, the former with the juice of a 1 lime and the latter with its zest.  You'll need a bit more juice to round out the dressing and marinade...orange juice would be great, but I rarely have OJ in the house any more and I used apple juice today.  The slaw dressing was a bit sweeter than usual as a result, but it went over very well with the under-3's. 


This is very seriously my favorite tofu recipe ever.  Ever, ever, ever.  That's why there are two totally gratutitous food porn pics above...couldn't decide which looked scrummier :D


Grilled Tofu Mexican Wraps
Makes 4 servings

For marinated tofu:
1 14-oz. package extra-firm tofu
1 tbsp olive oil
juice of 1 lime
2 tbsp orange or apple juice
4 cloves garlic
1 tsp cuminseed
1 tsp oregano
3/4 tsp salt

For slaw:
6 cups shredded veggies (carrots, cabbage, lettuce, jicama, sunchokes)
1 tbsp olive oil
zest of 1 lime
3 tbsp orange or lime juice
2 tsp honey
1/4 tsp hot sauce

To serve:
8 tortillas
sour cream, guacamole or sliced avocados (optional)

Press tofu at least 1 hour (more is better...I start pressing tofu in the morning, and do the rest of the marinade in the evening for dinner the following day or for a freezer kit). Slice pressed tofu in 1/4" slices cross-wise to make "cutlets". 

For the marinade, whisk together the oil and juices.  Finely mince or grind in a mortar and pestle the garlic, cuminseed, oregano and salt.  Whisk the garlic herb paste into the oil-juice mixture.  Lay the tofu slices in a quart-size ziptop bag, pouring half the marinade into the bag between layers to evenly distribute.  Refrigerate several hours or freeze.

For the slaw, whisk together oil, juice, honey and hot sauce.  Fridge or freeze this mixture until Dinner Day. 

If assembling a freezer kit, put the tofu, slaw dressing and tortillas in a larger bag and label with a reminder to get 6 cups of shredded slaw veg before cooking.

To cook, thaw all components.  Toss slaw dressing with veg and set aside.  Heat a grill or grill pan over medium-high heat.  Grill tofu cutlets 3-4 minutes per side, until slightly dry and well-charred.  Wrap 2-3 tofu cutlets with 3/4 cup slaw and any desired toppings in a tortilla. Pin It