Noor's black lime tofu from Ottolenghi Flavour / Flavor (page 176) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Ingredients

cumin seeds
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caster sugar
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- King Arthur Baking - United States
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EYB Comments

Can substitute limes for dried black limes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute limes for dried black limes.
nlehrer on March 17, 2026

Tastes a lot like Ottolenghi’s chraimeh tofu. Followed the advice from the comments and put the tofu in after the spinach so that they stayed a bit crispy. Might try it with paneer instead of tofu if I make this again
Apollonia on September 06, 2022

We enjoyed this, although I probably wouldn't make again. It was reasonably fast (I pan fried the tofu), and the black lime flavor was intriguing, but it didn't knock my socks off.
rmardel on August 31, 2022

I absolutely adored this dish: Tart, astringent, smoky, rich tofu with fresh spinach and a bright accent from the pickled onions. The sauce was dark, black really, from the lime, but I loved its musky richness and the way it played with both the tofu and the spinach. Each tofu bite was a revelation: crispy exterior, soft cottony interior, and an interesting combination of both bland comfort, and richly earthy umami. Frying the tofu adds the crispness but also ensures that the sauce is only partially absorbed into the tofu, adding to that dual flavor profile. I am not convinced it would work as well with another protein, one that did not absorb at least part of the sauce. The slightly smoky astringency of the sauce offset the spinach nicely. The dish was also surprisingly quick to make, suitable for an evening when I was feeling quite tired. This will become a favorite.
KarinaFrancis on April 13, 2022

I was hoping to like this more than I actually did. Admittedly I subbed chicken for tofu. The flavours were ok, just not spectacular
Jojobuch on June 10, 2021

Like some of the other reviewers, I thought it was ok but not amazing. The lime did have a very strong flavor (I used dried black lime as called for in the recipe), even a bit bitter.
mademoisielle on March 19, 2021

Liked this, but not my favourite from this book (or tofu recipes in general). interesting with the dried limes though! Would also add the fried tofu at the end to keep them crispy. served it with the cardamom tomato & greek yogurt salad which complimented nicely!
Chefdicky69 on February 02, 2021

This was bomgusting
lholtzman on January 15, 2021

6/15/24 - second time making and still a favorite. Frying the tofu is worth it. I find using a wok is best.
jenburkholder on January 11, 2021

I thought this was fine, but not special. The black lime was a bit one-note, even with less than called for, no other flavors really came through. Eaten without hesitation, but won’t repeat. Served over brown rice.
Astrid5555 on January 02, 2021

Update: made again with dried black lime, liked it much more than with the suggested lime zest and juice substitution.
Astrid5555 on October 17, 2020

Surprisingly quick to make. Substituted lime zest and juice for the dried black limes as per the recipe suggestion. Would have preferred my tofu stayed crispy, so next time just add after having wilted the spinach and not before. Lovely sauce!!!