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I buy tofu on a regular basis, but end up using it in fried rice or some kind of Chinese style dish (or my version of some Chinese dish). But this time I wanted to make something different and searched around quite a bit (since all I have in my fridge is this tofu) before I found this recipe on Vegetarian Times. Recipe is for baked tofu, but I used my stove top grill pan instead. I was quite impressed with my grilling abilities, but it can be done better the next time.

Recipe adapted from Vegetarian Times Magazine.

Print Recipe
Grilled Tofu Yum
Grilled Tofu
Course main course
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 14 oz . packages firm Tofu of Extra-
For the marinade:
  • 1 ½ tbsps Tomato Paste
  • ¾ cup No Chicken stock
  • 2 tbsps Tamari Low-sodium (Soy sauce)
  • 1 tbsp Worcestershire sauce Vegetarian (I didn’t have this, so I used an extra 1 tbsp tamari)
  • 2 tbsps Red Wine Vinegar
  • 2 Scallions – chopped
  • 2 cloves Garlic , minced
For the sauce:
  • ¼ cup Nutritional yeast
  • 1 tsp Oregano , dried
  • 2 tbsps Corn starch
  • 2 tbsps Water Cold
Course main course
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 14 oz . packages firm Tofu of Extra-
For the marinade:
  • 1 ½ tbsps Tomato Paste
  • ¾ cup No Chicken stock
  • 2 tbsps Tamari Low-sodium (Soy sauce)
  • 1 tbsp Worcestershire sauce Vegetarian (I didn’t have this, so I used an extra 1 tbsp tamari)
  • 2 tbsps Red Wine Vinegar
  • 2 Scallions – chopped
  • 2 cloves Garlic , minced
For the sauce:
  • ¼ cup Nutritional yeast
  • 1 tsp Oregano , dried
  • 2 tbsps Corn starch
  • 2 tbsps Water Cold
Grilled Tofu
Instructions
To make the marinade:
  1. Mix all the marinade ingredients in a baking dish and slowly slide in the tofu. Cover and refrigerate for at least 1 hour, or overnight.
  2. Preheat the grill pan on medium high heat for 3-4 minutes.
  3. Remove tofu from marinade and quarter it. Reserve the marinade.
  4. Spray the grill pan with non-stick cooking spray. Place the tofu slabs on the grill and let them sear for 3 minutes. Lightly press tofu with wooden spatula or tongs once in a while to get grill marks. Turn each tofu piece 90° and grill for another 2 minutes to get the cross hatch grill marks. Flip and repeat.
  5. Remove and keep warm in a warm oven till ready to serve.
To make the sauce:
  1. Mix nutritional yeast and dried oregano to the reserved marinade. Bring the mixture to a simmer and add the corn starch solution. Simmer until the sauce thickens, season with pepper and salt.
  2. To serve: Slice each tofu slab into two triangles. Serve over brown rice with the gravy.
Recipe Notes

This is my entry to this month's Monthly Mingle: Grill It being hosted by talented Sig @ Live to Eat. Monthly Mingle is brain child of Meeta @ What's for lunch Honey..

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