January 25, 2022 1 min read


Packed with flavour and spice in each bite, these are best served on a bed of fragrant coconut rice and sliced avocado.

  • 1 16 oz block super firm tofu, cut into triangular wedges

  • 3 scallions, roughly chopped

  • 3 garlic cloves, minced

  • 1 inch knob of ginger, minced/shredded

  • 1-2 habanero peppers, seeded 

  • 2 tbsp fresh lime juice

  • 2 tbsp soy sauce

  • 2 tbsp blackstrap molasses

  • 2 tbsp agave

  • 2 tbsp neutral oil

  • 1 tbsp apple cider vinegar

  • 1 tbsp garam masala

  • 1 tbsp fresh thyme leaves

  • 1 tsp cinnamon

  • 1 tsp all spice

  • 1/2 tsp nutmeg

  • 2 tsp sea salt

  • oil, for cooking

  1. In a high speed blender combine together all the ingredients aside from the tofu and pulse till smooth.

  2. Place the tofu in a container with an airtight lid then pour the marinade in, cover, and gently shake to make sure all the tofu is coated in the marinade. Refrigerate at least 1 hr, preferably 3-4 or overnight.

  3. Heat up a grill or skillet (I used a cast iron skillet), spray with oil then add the tofu. Cook until nice and golden on both sides. Enjoy!





Noha is an Egyptian writer who grew up in Cairo and currently lives in Southern Arkansas.
She created LeeksnBeets to show how being vegan does not limit your diet, but instead
provides you with far more freedom to enjoy delicious food that’s not only good for you,
but the planet too.


 Instagram: @leeksnbeets