Grilled Tofu with Butternut Squash and Miso-Tahini Glaze

Instructions

1. 1

   Press the tofu blocks between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut each block diagonally into 4 thick slabs.

   Tip: Pressing tofu is crucial for achieving a crispy grilled exterior.

2. 2

   Toss butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20 minutes, stirring halfway through, until golden and tender.

   Tip: Roasting the squash beforehand ensures it's fully cooked and caramelized before grilling.

3. 3

   Whisk together miso paste, tahini, rice vinegar, maple syrup, minced ginger, garlic, and water in a small bowl until smooth. Set the glaze aside.

   Tip: If the glaze is too thick, add water 1 tablespoon at a time.

4. 4

   Brush tofu slabs on both sides with 2 tablespoons of olive oil and season generously with salt and pepper.

   Tip: Don't skip seasoning the tofu directly for maximum flavor.

5. 5

   Preheat a grill pan or outdoor grill to medium-high heat. Grill tofu slabs for 5-6 minutes per side until golden grill marks form and edges are crispy.

   Tip: Avoid moving the tofu too frequently to allow proper browning.

6. 6

   Transfer grilled tofu and roasted butternut squash to a large serving platter. Drizzle the miso-tahini glaze evenly over both components and toss gently to combine.

   Tip: Reserve some glaze to drizzle on top for extra flavor and visual appeal.

7. 7

   Sprinkle toasted pumpkin seeds and fresh cilantro over the dish just before serving.

   Tip: Adding fresh herbs at the end brightens the rich, savory flavors.