Cilantro-Jalapeño Grilled Tofu Salad Cilantro-Jalapeño Grilled Tofu Salad

Food styling by David Grenier | Prop styling by Aurelie Bryce Image by: Jeff Coulson

This bold dressing—which is also great on chicken, halibut or tilapia—gives tofu a burst of flavour that's enhanced on the grill. For a milder flavour, omit the jalapeño.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings


  • 1 pkg firm tofu drained
  • 1/2 teaspoon salt
  • 1/4 cup lime juice
  • 4 teaspoons liquid honey
  • half jalapeno pepper seeded and minced
  • 2 cloves garlic minced
  • 1/2 teaspoon each chili powder and pepper
  • 1/4 cup chopped fresh cilantro
  • 2 green onions minced
  • 1/4 cup extra-virgin olive oil
  • 6 cups lightly packed mixed baby greens
  • 1 cup cherry tomato halved
  • 1 carrots shredded


Cut tofu into 12 scant 1/2-inch (1 cm) thick slices. Sprinkle tofu with a pinch of the salt; set aside.

In large bowl, whisk together lime juice, honey, jalapeño, garlic, chili powder, pepper and remaining salt. Stir in cilantro, green onions and oil.

Brush tofu all over with 1/4 cup of the dressing. Place on greased grill over medium-high heat; close lid and grill, turning once, until golden and heated through, 6 to 8 minutes. Top with 1/4 cup of the dressing.

Toss together baby greens, cherry tomatoes, carrot and remaining dressing. Serve with tofu.

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Lunch & Dinner

Cilantro-Jalapeño Grilled Tofu Salad