Grilled Tofu with Cauliflower

Instructions

1. 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. 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. 3

   Toss the cauliflower florets in a large bowl with 2 tablespoons of olive oil, remaining salt, and remaining pepper until evenly coated.

4. 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. 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. 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. 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. 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.