Grilled Tofu with Beetroot and Walnut Salsa
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes way more impressive than the minimal effort required. Grilled tofu with beetroot and walnut salsa is a celebration of earthy flavors and textures that somehow feels both comforting and elegant. The tofu gets beautifully charred on the outside while staying tender inside, and that vibrant beetroot and walnut salsa brings a wonderful crunch and depth. Beetroots are nutritional powerhouses packed with natural nitrates that support heart health, and the whole dish is naturally plant based and budget friendly. Whether you're cooking for yourself or feeding guests, this recipe delivers restaurant quality results with humble, accessible ingredients.
Ella x
Ingredients
- 1 block (400g)extra-firm tofu(pressed for 30 minutes, cut into 8 slices)
- 3 mediumbeetroot(roasted, peeled, and diced)
- 118 mlwalnuts(toasted and roughly chopped)
- 4 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 3 tablespoonstahini
- 2 tablespoonslemon juice
- 2 clovesgarlic(minced)
- 1 tablespoonfresh thyme(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ mediumred onion(finely diced)
- 2 tablespoonsfresh parsley(chopped, for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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