One of the most interesting things we have in our retail space are our cooking slabs (also known as a salt plate).
Over the holidays, we put out a recipe using the salt plate to roast some vegetables. Today, I am going to share one of my favorite uses for the salt plate, Chili Lime Tofu, a Caribbean inspired tofu dish using the salt plate to enhance all of the island-inspired flavors.
Don’t worry though, if you’re not able to get your hands on one of our cooking slabs, I have also included an alternative recipe. Either way, it’s delicious!
Ann’s Chili Lime Tofu
What You’ll Need:
1/3 cup olive oil
1 Tbs Tajine seasoning
1 Tbs fresh lime juice
Himalayan Salt
1 package Firm or Super Firm Tofu
2 Tbs chopped fresh chives
Directions:
- Start by pressing your tofu to get all of the moisture out. You can either do this overnight or for at least 3 hours. Getting the moisture out of the tofu helps to get is crisp and to keep its shape
- In a large bowl, whisk together the olive oil, Tajine seasoning, lime juice and 1/2 tsp. salt until combined. Add the tofu to the bowl and toss to coat evenly with the olive oil mixture. Refrigerate until ready to cook, at least an 1 hour.
- If using a salt plate, place it on the grill and preheat to medium-high heat. Slowly preheat the plate over a period of 45 minutes or until the grill temperature reaches 450 to 500 degrees
- If not using a salt plate, heat 1 tbs olive oil in skillet or heavy bottom pan over medium high heat on stove
- (if using salt plate) Lightly brush salt plate with olive oil
- Place the tofu on the salt plate or in your pan and cook, turning once, until each side of the tofu is a golden brown- about 2-3 minutes per side
- Transfer the tofu to a warm platter and garnish with fresh chives and extra lime juice
- Find your favorite dipping sauce (I enjoy a pineapple BBQ sauce with this dish) & enjoy!