Really Delicious Grilled Tofu
Author:This Grilled Tofu is marinated in a punchy lemony, noochy, garlicky marinade before heading to the grill (or skillet) to get golden and delicious! It's absolutely packed with flavour and really easy to make.
Ingredients
- 1 block extra-firm tofu
- 3 tablespoons nutritional yeast
- 1 lemon, juice and zest
- 1 tablespoon olive oil, plus a little extra for cooking
- 3 tablespoons white wine vinegar or apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 large cloves garlic, minced
- 1 teaspoon dried mint or oregano
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- Optional ¼ to ½ a teaspoon dried red chili pepper flakes, adjust to suit your spice preference
INSTRUCTIONS
- Open the tofu packet and drain off any liquid. Cut the tofu into slices about ¼ to ½ an inch thick. Cut them on the thinner side for a greater flavour-to-tofu ratio. You can then cut them into squares or leave them in big rectangles. Don’t waste your time pressing it. It makes absolutely no difference to the flavour and makes the tofu pieces more fragile when marinating/cooking.
- In a tub with a lid (big enough to fit the tofu), mix all the other ingredients (except the tofu) together to make a marinade.
- Add the tofu slices to the marinade. With a clean hand, flip to coat them all, then put the lid on. Leave in the fridge for at least 2 to 4 hours, but overnight is best. Up to 2 days is fine. Give the tub a good shake, or flip the tofu to get it wet and coated at least a few times during the marinating time. I shake mine every time I go to, or pass the fridge for something.
- To cook, heat a griddle, grill, or skillet over medium heat. Brush with a little oil, then add the tofu slices. Brush the tofu with plenty of marinade and let it cook undisturbed until there are some nice dark grill marks. Usually about 4 to 5 mins each side. Flip and brush with lots of marinade and cook again until there are grill marks on the other side.
- Transfer to a serving plate and brush generously with marinade again before serving.
NOTES
The tofu is great hot, but also good cold in sandwiches etc.
Don’t waste the leftover marinade. Use it as a sauce on your rice or potatoes, or turn it into vinaigrette. Pour into an old jam jar, add a couple tablespoons of white wine vinegar, a couple tablespoons of extra virgin olive oil and a tiny drop of maple syrup to taste, shake, and you've got vinaigrette!
NUTRITION
Serving: 1serving (half of the entire recipe) | Calories: 246kcal | Carbohydrates: 16g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Sodium: 1374mg | Potassium: 656mg | Fiber: 5g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 4mg
