Tal Ronnen's Agave Lime Grilled Tofu with Asian Slaw and Mashed Sweet Potatoes

Added to Recipes on Wed 08/18/2010


Makes 4 servings



1 lb extra-firm tofu, cut into 8 (1/4-in thick) slabs

1/4 cup light agave nectar

1/2 cup shoyu soy sauce

3 garlic cloves, smashed

2 sprigs fresh thyme

1 tsp freshly ground black pepper

Juice of 2 limes

11/2 tbsp lightly packed brown sugar



3 tbsp rice vinegar

1 tsp light agave nectar

1/2 tsp sea salt, or more to taste

2 tbsp freshly squeezed lime juice

1 tsp soy sauce

1/4 cup safflower oil

1 large carrot, peeled and julienned

1/2 daikon radish, peeled and julienned

1/2 head napa cabbage, shredded

1 scallion, julienned

1/2 tsp mixed black and white sesame seeds


Sweet Potatoes:

2 large sweet potatoes, peeled and diced

1/2 cup ground cashews

2 tbsp all-natural buttery spread

1 canned chipotle pepper, seeded and minced

Sea salt and freshly ground black pepper



Place the tofu in a single layer in a shallow nonreactive dish. In a small bowl, whisk together the remaining tofu ingredients. Pour over the tofu and marinate in the refrigerator for 2 hours. 


Preheat the oven to 300 ° F. Lightly oil a baking sheet. Using a slotted spoon, remove the tofu from the marinade (reserve the marinade) and arrange it in a single layer on the baking sheet. Bake for 15 minutes.


Meanwhile, pour the marinade into a small saucepan. Cook over medium-high heat until reduced to a syrupy glaze, about 8 minutes.


Heat an outdoor grill or preheat a grill pan over medium-high heat. Transfer the tofu slabs from the baking sheet to the grill and grill for 3 to 4 minutes, or until grill-marked. Turn the tofu over and generously brush with the glaze; cook for 3 to 4 minutes, or until grill-marked. Remove the tofu to the baking sheet, turning it over so the glazed side is down, and then glaze the top side.


Next, in a large bowl, whisk together the vinegar, agave nectar, salt, lime juice, and soy sauce. Continue whisking vigorously in one direction as you slowly pour in the oil in a thin stream until emulsified. Add the remaining slaw ingredients to the bowl and toss to coat.


Cook the sweet potatoes in a pot of boiling water for 20 minutes, or until tender. Drain. Put the sweet potatoes, ground cashew, all-natural buttery spread, and chipotle pepper in the bowl of a stand mixer fitted with the whisk attachment. Alternatively, put the ingredients in a large bowl and use a handheld mixer. Whip on medium-high speed until smooth and fluffy. Season with salt and pepper to taste.


To assemble the dish, place one quarter of the sweet potatoes in a scoop in the middle of a serving plate. Top with one quarter of the slaw. Place 2 tofu slices on top of the slaw or angled against the sweet potatoes and slaw. Repeat with the remaining ingredients.


Prep time: 1 hour, plus 2 hours marinating


For more great recipes, purchase Tal Ronnen's book, The Conscious Cook.