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

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

Chef Tal Ronnen has served his delicious vegan meals to A-list, 1-name celebrities like Oprah and Ellen. Now you can also dine like a star by whipping up these fresh, nutrient-rich and tasty recipes in your home. Click here to purchase your copy of The Conscious Cook.

Makes 4 servings


  • 1 lb extra-firm tofu, cut into 8 (1/4 inch thick) slabs
  • 1/4 cup light agave nectar
  • 1/2 cup shoyu soy sauce
  • 3 garlic cloves, smashed
  • 2 sprigs fresh thyme
  • freshly ground black pepper
  • juice of 2 limes
  • 1 1/2 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
  • 2 large sweet potatoes, peeled and diced
  • 1/2 cup ground cashews
  • 2 tbsp all-natural buttery spread
  • 1 can 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.