Grilled Tofu with Artichoke and Lemon-Herb Marinade

Instructions

1. 1

   Press the tofu block between paper towels with a weight on top for 15 minutes to remove excess moisture, then cut into 4 equal steaks about three-quarters of an inch thick.

   Tip: Pressing tofu ensures it will develop a nice golden crust on the grill.

2. 2

   In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, Dijon mustard, salt, and pepper to create the marinade.

   Tip: Make the marinade while the tofu is pressing to save time.

3. 3

   Place tofu steaks in a shallow dish and pour half the marinade over them, turning gently to coat both sides. Let sit for 10 minutes. Toss artichoke hearts with the remaining marinade in another bowl.

   Tip: Don't skip marinating the tofu—it infuses the flavor throughout.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates with a paper towel to prevent sticking.

   Tip: Test grate temperature by holding your hand 3 inches above for about 3 seconds—it should feel hot.

5. 5

   Place tofu steaks on the grill and cook for 4-5 minutes per side until golden brown grill marks form, being careful not to move them too frequently.

   Tip: Let each side develop undisturbed for the best crust and flavor.

6. 6

   Arrange artichoke halves cut-side down on a cooler section of the grill and cook for 6-8 minutes, turning halfway through, until tender and lightly charred.

   Tip: Artichokes benefit from direct heat to develop caramelization.

7. 7

   Transfer toasted panko to a small dry skillet and lightly toast over medium heat for 2 minutes while the vegetables finish cooking, stirring occasionally.

   Tip: Toasting the breadcrumbs adds nutty depth and prevents a soggy texture.

8. 8

   Arrange grilled tofu steaks and artichoke pieces on serving plates, drizzle any remaining marinade over top, and sprinkle generously with toasted panko and fresh parsley.

   Tip: Serve immediately while the tofu is still warm for the best texture contrast.