Grilled Tofu with Cassava Root Medley
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 55 minutes and tastes so much more impressive than the effort requires. The combination of smoky grilled tofu with hearty cassava root is something special, and I love how the lime and cilantro brighten everything up. Cassava is wonderfully nutrient dense and packed with resistant starch, which is great for gut health, making this dish as nourishing as it is delicious. The best part? It's incredibly budget friendly and uses simple ingredients you probably already have on hand.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed for 30 minutes, cut into 1-inch thick steaks)
- ¾ kgcassava root(peeled, cut into 3/4-inch cubes)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonslime juice
- 237 mlfresh cilantro(chopped)
- 6scallions(trimmed)
- 2 tablespoonssoy sauce
- 1 tablespoonmaple syrup
- 1 teaspooncumin(ground)
- 1 teaspoonsmoked paprika
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Peel the cassava root with a sharp vegetable peeler and remove the fibrous core. Cut into 3/4-inch cubes and boil in salted water for 12-15 minutes until just tender but still holding their shape. Drain thoroughly.
Tip: Don't overcook the cassava or it will fall apart on the grill.
- 2
While cassava cooks, press your tofu blocks between paper towels with a heavy weight for 30 minutes to remove excess moisture, then cut each block vertically into 4 steaks about 1 inch thick.
Tip: Properly pressed tofu will develop a better sear and absorb flavors more effectively.
- 3
In a small bowl, whisk together soy sauce, maple syrup, lime juice, 1 tablespoon olive oil, minced garlic, cumin, and smoked paprika. Reserve half for basting later.
Tip: This glaze adds both savory and subtle sweet notes to balance the earthy tofu.
- 4
Pat the drained cassava cubes dry with a clean kitchen towel. Toss with 2 tablespoons olive oil, salt, and pepper in a large bowl.
Tip: Drying the cassava ensures it will crisp up rather than steam when cooking.
- 5
Heat a grill or grill pan to medium-high heat. Lightly brush tofu steaks on both sides with remaining olive oil and season with salt and pepper. Grill for 4-5 minutes per side until golden grill marks form, basting with the glaze during the last minute of cooking.
Tip: Don't move the tofu too much while grilling—let it sit undisturbed to develop a proper crust.
- 6
In a separate pan over medium-high heat, sauté the cassava cubes for 8-10 minutes, stirring occasionally, until golden and crispy on the edges. Add minced garlic in the last minute.
Tip: The cassava should be caramelized on the outside for maximum flavor and texture.
- 7
Brush the scallions lightly with olive oil and grill for 2-3 minutes until charred and softened.
Tip: Charred scallions add a pleasant bitter note that complements the sweet glaze.
- 8
Plate the tofu steaks, arrange cassava cubes and charred scallions alongside, then drizzle with the remaining reserved glaze. Finish with fresh cilantro and a squeeze of lime juice.
Tip: Serve immediately while the tofu is warm and the cassava is still crispy.
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