Grilled Tofu with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The beauty of grilled tofu is that it gets this amazing crispy exterior while staying tender inside, and paired with roasted cauliflower, you've got a seriously satisfying meal that's packed with protein and fiber. Cauliflower is such an underrated vegetable, honestly, and it soaks up all those garlicky, herbaceous flavors beautifully. The panko coating gives everything a wonderful texture, and the whole dish feels indulgent without being heavy. This is comfort food that happens to be really good for you.
Ella x
Ingredients
- 2 blocks (14 oz each)extra-firm tofu(pressed and cut into 8 slabs)
- 1 large headcauliflower(cut into 1-inch florets)
- 6 tablespoonsolive oil
- 4 clovesgarlic(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- 1 teaspoonpaprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 78 mlpanko breadcrumbs
- 2 tablespoonsnutritional yeast
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped, for garnish)
Detail level
Instructions
- 1
Press the tofu blocks between paper towels or in a tofu press for at least 10 minutes to remove excess moisture, then cut each block into 4 equal slabs approximately 0.5 inches thick.
Tip: Pressing the tofu ensures better browning and allows it to absorb flavors more effectively.
- 2
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, thyme, paprika, half the salt, and half the black pepper to create the glaze.
Tip: Prepare the glaze while the tofu is being pressed to save time.
- 3
Toss the cauliflower florets in a large bowl with 2 tablespoons of olive oil, remaining salt, and remaining pepper until evenly coated.
- 4
Heat a grill or grill pan to medium-high heat. Brush the grill grates with oil to prevent sticking.
Tip: If using a grill pan indoors, ensure proper ventilation as the tofu will release moisture.
- 5
Arrange cauliflower florets on the grill and cook for 12-15 minutes, stirring occasionally, until the edges are deeply charred and the florets are tender. Transfer to a serving plate.
Tip: Char adds wonderful smoky flavor; don't be afraid of some blackened edges.
- 6
Place tofu slabs on the grill and cook for 5-6 minutes per side until golden grill marks appear and the surface is crispy. Brush generously with the lemon-herb glaze on each side during the last 2 minutes of cooking.
Tip: Let the tofu sit undisturbed for the first few minutes to develop a crust before flipping.
- 7
In a small skillet, warm the remaining 1 tablespoon of olive oil over medium heat. Add panko breadcrumbs, nutritional yeast, and red pepper flakes, toasting for 2-3 minutes until fragrant and lightly golden, stirring frequently. Remove from heat.
Tip: This garlic-herb breadcrumb topping adds wonderful texture and umami depth.
- 8
Arrange the grilled tofu and cauliflower on a serving platter, drizzle any remaining glaze over top, sprinkle with the toasted breadcrumb mixture, and garnish with fresh parsley before serving.
Tip: Serve immediately while the tofu is still warm and the cauliflower retains its char.
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