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Grilled Tofu With Cilantro Ginger Pesto


  • 14-oz block extra-firm tofu
  • ¼ c wheat free tamari
  • 1 bunch cilantro, washed and dried
  • 1/3 c fresh ginger, peeled and chopped
  • 2 tbsp vegetable oil
  • ½ tsp toasted sesame oil
  • 1 tsp white sugar (or a few drops of Stevia)
  • tsp sea salt
  • 1 tsp lime juice
  • ¼ c black or white sesame seeds


  1. Preheat grill to medium high heat.

  2. Beginning at the short end, slice each brick of tofu into 8 even squares.

  3. Lay the tofu on a baking sheet and sprinkle with tamari. Let sit, flipping once while preparing the pesto.

  4. Cut the stems off the washed cilantro and puree the leaves in a blender or food processor with the fresh ginger, oil, sugar, salt, and lime juice. The resulting pesto should resemble a vibrant green smoothie.

  5. Lightly oil the grill. Using a metal spatula, place the tofu on the grill and cook for 2 minutes. Flip and grill for 2 minutes on the other side. Remove to a plate and let cool, then toss with the cilantro pesto and garnish with ½ C sesame seeds, black or white. Serve at room temperature or refrigerate until ready to use.

  6. Tip: Remove excess water from the tofu before slicing it by either pressing it with a weight for 30 minutes, or freezing it overnight, then thawing and wringing it out. It will soak up more tamari and sauce.

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