Grilled Tofu with Beetroot and Walnut Salsa

Instructions

1. 1

   Press the tofu block between paper towels with a heavy weight for at least 30 minutes to remove excess moisture. This ensures better texture and browning when grilled.

   Tip: Planning ahead? Press tofu the night before and refrigerate for even better results.

2. 2

   Preheat your grill or grill pan to medium-high heat (around 400°F). Brush the grates lightly with oil to prevent sticking.

   Tip: If using a grill pan indoors, ensure good ventilation as tofu can create some smoke.

3. 3

   Cut the pressed tofu block lengthwise into 4 planks, then cut diagonally to create 8 triangular or rectangular steaks. Pat dry with paper towels.

   Tip: Even thickness ensures uniform cooking on all pieces.

4. 4

   Brush both sides of tofu steaks with 2 tablespoons of olive oil and season with salt, pepper, and half the fresh thyme. Place on the hot grill and cook for 4-5 minutes per side until golden grill marks form.

   Tip: Resist moving the tofu around—let it sit to develop a nice crust.

5. 5

   While tofu grills, combine the diced roasted beetroot, chopped walnuts, diced red onion, minced garlic, balsamic vinegar, and remaining thyme in a small bowl. Toss gently and season with a pinch of salt and pepper.

   Tip: Warm the salsa slightly by placing the bowl near the grill if desired, though room temperature works beautifully too.

6. 6

   In a separate small bowl, whisk together tahini, lemon juice, 1 tablespoon of olive oil, and 2 tablespoons of warm water until you achieve a smooth, drizzleable consistency. Season with salt and pepper to taste.

   Tip: Tahini sauce can be made ahead and refrigerated for up to 3 days.

7. 7

   Transfer the grilled tofu steaks to serving plates. Spoon the warm beetroot and walnut salsa generously over each piece.

   Tip: Arrange the salsa on top while the tofu is still warm to allow flavors to meld.

8. 8

   Drizzle the tahini sauce around the plate in decorative lines or over the top, then garnish with fresh chopped parsley. Serve immediately.

   Tip: The contrast of warm tofu, warm salsa, and creamy tahini creates a wonderful textural experience.