Herb Grilled Tofu
An easy grilled tofu that is garlicky and lemony. Marinated with balsamic vinegar, tamari, and dried herbs, then cooked in a grill pan until it has dark char marks and lightly crisp edges. Fast and pantry friendly!
Notes
Pressing is optional. Press for a firmer, meatier result, or just drain and pat dry for a softer interior. For a quick press, cut the tofu into your shapes, squeeze gently, wrap in paper towels, weight it down, and leave for at least 10 minutes.
Ingredients
- 1 14- ounce package extra-firm tofu drained (see notes about pressing)
- Oil for greasing the pan a spray bottle is great
- For the Marinade:
- ½ cup vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons tamari or Bragg Liquid Aminos
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic minced
- ¼ teaspoon dried basil
- ¼ teaspoon dried marjoram or oregano
- ¼ teaspoon dried thyme
Instructions
- Make the marinade by mixing the vegetable broth, olive oil, balsamic vinegar, tamari, lemon juice, garlic, basil, marjoram, and thyme in an 8-inch square baking dish or wide, shallow bowl.
- Cut the tofu widthwise into four equal slabs. Slice each slab diagonally from corner to corner to make eight fat triangles (see pics for reference).
- Place the tofu in the marinade in a single layer. Spoon some marinade over the top, then let it marinate for 1 hour, flipping the pieces after 30 minutes.
- Lightly grease a heavy grill pan with oil. Heat over medium-high for about 3 minutes. The pan should be very hot before the tofu goes in.
- Lift the tofu from the marinade, letting the excess drip back into the dish. Arrange the pieces in the hot pan in a single layer.
- Use a thin metal spatula to gently press the tofu against the ridges. Cook without lifting or moving it for 3 to 5 minutes, until dark grill marks have formed and the tofu releases from the pan.
- Slide the spatula beneath each piece in the same direction as the grill lines and carefully flip. Cook the second side for another 3 to 5 minutes, pressing gently, until well marked.
- Serve hot, warm, or at room temperature.
Tried this recipe?Let us know how it was!
