review: tofu with soy sauce lime marinade

If you know me (and my eating habits), you know that I have a silly and unfounded aversion to mixing sweet and savory- except in the case of salted caramel. This weird culinary quirk particularly manifests itself in my dislike of fruit combined with savory foods.

But since I’m always trying to expand my horizons- culinary and otherwise- I decided to try a lime-infused tofu marinade that I found on EatingWell.

Instructions: Simply cut one package of extra-firm tofu into small cubes and put into a Tupperware or Ziploc bag with the following: 1/3 cup reduced-sodium soy sauce, 1/3 cup lime juice (about 3/4 of a small lime), and 3 tablespoons toasted sesame oil. Marinate overnight, then roast (after draining marinade) at 450 degrees on a baking sheet or in a roasting pan. Bake for about 15 minutes, flipping once.


In retrospect, my fear of the lime juice seems silly. It wasn’t overtly noticeable in the toasted tofu, which I combined with roasted zucchini and lentils. Honestly, I found the marinade a bit bland, despite my addition of an abundance of sesame seeds. I would use the same base again, this time adding garlic, red wine vinegar, and minced onion flakes for more flavor.

Is it too soon to declare my aversion to fruity + savory foods cured? Next up: my take on this orange-glazed tempeh!


“Is it marinade or marinate?” you may ask. Turns out I’ve been using it correctly all along! Marinade is the noun (“The marinade contains soy sauce, sesame oil, and lime juice”) and marinate is the verb (“Marinate the tofu overnight for maximum flavor”).


One thought on “review: tofu with soy sauce lime marinade

  1. Pingback: girls can grill 2.0: corn on the cob edition « Scintillating Simplicity

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