One of the most interesting things we have in our retail space are our cooking slabs (also known as a salt plate).

Over the holidays, we put out a recipe using the salt plate to roast some vegetables. Today, I am going to share one of my favorite uses for the salt plate, Chili Lime Tofu, a Caribbean inspired tofu dish using the salt plate to enhance all of the island-inspired flavors.

Don’t worry though, if you’re not able to get your hands on one of our cooking slabs, I have also included an alternative recipe. Either way, it’s delicious!

Ann’s Chili Lime Tofu

What You’ll Need:

1/3 cup olive oil

1 Tbs Tajine seasoning

1 Tbs fresh lime juice

Himalayan Salt

1 package Firm or Super Firm Tofu

2 Tbs chopped fresh chives


  1. Start by pressing your tofu to get all of the moisture out. You can either do this overnight or for at least 3 hours. Getting the moisture out of the tofu helps to get is crisp and to keep its shape
  2. In a large bowl, whisk together the olive oil, Tajine seasoning, lime juice and 1/2 tsp. salt until combined. Add the tofu to the bowl and toss to coat evenly with the olive oil mixture. Refrigerate until ready to cook, at least an 1 hour.
  3. If using a salt plate, place it on the grill and preheat to medium-high heat. Slowly preheat the plate over a period of 45 minutes or until the grill temperature reaches 450 to 500 degrees
  4. If not using a salt plate, heat 1 tbs olive oil in skillet or heavy bottom pan over medium high heat on stove
  5. (if using salt plate) Lightly brush salt plate with olive oil
  6. Place the tofu on the salt plate or in your pan and cook, turning once, until each side of the tofu is a golden brown- about 2-3 minutes per side
  7. Transfer the tofu to a warm platter and garnish with fresh chives and extra lime juice
  8. Find your favorite dipping sauce (I enjoy a pineapple BBQ sauce with this dish) & enjoy!