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Honey Lime Grilled Tofu "Steaks"
with corn and black bean salsa

Active: 40 Total: 50

Sweet and tart, this simple summer meal is great cooked on the grill or stovetop. Watch the tofu closely as it cooks - the honey in the marinade can blacken or burn more quickly than other ingredients.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Honey Lime Grilled Tofu "Steaks":
  • Tofu, extra firm - 16 oz, 1/2" / 1.3 cm thick "steaks"
  • Soy sauce, low-sodium - 3 Tbsp
  • Honey - 3 Tbsp
  • Lime juice - 1 Tbsp
Corn and Black Bean Salsa:
  • Jalapenos - 1, diced
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Tomatoes, medium - 2, chopped
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Vinegar, red or white wine - 2 tsp
  • Oil, cooking - 2 tsp
  • Lime juice - 2 tsp
  • Tortilla chips - for serving

Nutrition Facts

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Choose Cooking Method

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick ‘steaks’. (Can be done 1 day ahead)

  2. Jalapenos - Dice jalapenos. (Can be done up to 5 days ahead)

  3. Make marinade - Combine soy sauce, honey, and lime juice (portion for tofu). (Can be done up to 5 days ahead)

  4. Marinate tofu - (Get grill heating when tofu is nearly finished marinating.) Pour marinade into a shallow baking dish. Add tofu and turn to coat. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

  5. Green onions / Tomatoes - Prep as directed and combine. (Can be done up to 2 days ahead)

  6. Corn - Shuck corn and slice kernels off cobs. Place in a microwave safe dish and cover with a damp paper towel. Heat until corn is tender but still has some crunch, ~2 minutes. (If using frozen corn, defrost.) (Can be done 1 day ahead)

  7. Beans - Drain and rinse beans.

  8. Combine jalapenos, white and green parts of green onions, tomatoes, corn kernels, and beans with vinegar, oil, and lime juice (portion for salsa). Season with some salt and pepper.

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Make

  1. Remove tofu from marinade (reserve marinade). Season tofu on both sides with some salt and pepper.

  2. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.

  3. Brush grates with some oil and place tofu over direct heat. Sear tofu on both sides until grill marks appear.

  4. Move tofu to indirect heat and continue cooking tofu, brushing it on both sides with reserved marinade, 5 to 8 minutes or until all marinade has been used.

  5. Serve tofu with chips on the side. Enjoy salsa over tofu and on the side for dipping chips.

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick ‘steaks’. (Can be done 1 day ahead)

  2. Jalapenos - Dice jalapenos. (Can be done up to 5 days ahead)

  3. Make marinade - Combine soy sauce, honey, and lime juice (portion for tofu). (Can be done up to 5 days ahead)

  4. Marinate tofu - Pour marinade into a shallow baking dish. Add tofu and turn to coat. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

  5. Green onions / Tomatoes - Prep as directed and combine. (Can be done up to 2 days ahead)

  6. Corn - Shuck corn and slice kernels off cobs. Place in a microwave safe dish and cover with a damp paper towel. Heat until corn is tender but still has some crunch, ~2 minutes. (If using frozen corn, defrost.) (Can be done 1 day ahead)

  7. Beans - Drain and rinse beans.

  8. Combine jalapenos, white and green parts of green onions, tomatoes, corn kernels, and beans with vinegar, oil, and lime juice (portion for salsa). Season with some salt and pepper.

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Make

  1. Remove tofu from marinade (reserve marinade). Season tofu on both sides with some salt and pepper.

  2. Heat a large grill pan or skillet over medium heat. Brush with some cooking oil. Add tofu and sear until both sides are deep golden brown, ~3 minutes on each side.

  3. Reduce heat to low-medium and continue cooking, brushing tofu on both sides with reserved marinade until all of the marinade has been used, 4 to 5 minutes more.

  4. Serve tofu with chips on the side. Enjoy salsa over tofu and on the side for dipping chips.

Nutrition Facts

Amount Per Serving
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Increase your nutrition smarts


Reviews

Ratings

Original (38)
Gluten-free (2)
Paleo (4)
Vegetarian (5)

19 reviews

This was just ok. Maybe we cooked the chicken too long. The bean and corn salad was very tasty. Added some avocados and cilantro per previous reviewer - those were great additions.

By: Jennifer
Posted: Aug 02, 2022
Diet: Original
0 Helpful

Chicken was delicious

By: Karen
Posted: Jul 12, 2022
Diet: Paleo
0 Helpful

Tasty and pretty easy to make!

By: Caitlin
Posted: Jul 09, 2022
Diet: Original
0 Helpful

A very fresh and easy summer meal! I crisped up some corn tortillas instead of opting for pre made chips to save us the temptation of eating the whole bag 😅

By: Kiera
Posted: Jul 07, 2022
Diet: Original
0 Helpful

This was all right, I think I burned the marinade a bit by mistake, but I like the salsa. It makes a good change.

By: Estelle
Posted: Jul 06, 2022
Diet: Original
0 Helpful

I used chopped up chicken pieces in a skillet - way more surface area for the marinade!

By: Brian
Posted: Jul 05, 2022
Diet: Original
0 Helpful