Grilled Tofu with Courgette
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 absolutely delicious. Grilled tofu with courgette is a fantastic plant based meal that feels fancy enough for guests but simple enough for a quick Tuesday night. The tofu is wonderfully high in protein, keeping you satisfied long after dinner, while the miso based glaze adds such a beautiful umami depth to every bite. What I love most is how forgiving this recipe is, the charred courgettes and crispy tofu edges come together with that nutty sesame oil and bright lime juice to create something really special without any fuss.
Ella x
Ingredients
- 400 gfirm tofu(pressed and cut into 1.5cm slabs)
- 3 mediumcourgettes(sliced lengthwise into 5mm strips)
- 2 tablespoonswhite miso paste
- 1½ tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssesame oil
- 2garlic cloves(minced)
- 1 tablespoonmaple syrup
- 3 tablespoonsolive oil
- 2 tablespoonssesame seeds(toasted)
- 3 tablespoonsfresh coriander(chopped)
- 1lime(for juice and zest)
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Pat the pressed tofu dry with paper towels and brush both sides lightly with olive oil. Season generously with salt and pepper on both sides.
Tip: Pressing the tofu removes excess moisture, allowing it to develop a better crust when grilled.
- 2
Whisk together miso paste, rice vinegar, minced ginger, garlic, maple syrup, and sesame oil in a small bowl until smooth and combined.
Tip: If the miso paste is lumpy, add a splash of warm water to help dissolve it smoothly.
- 3
Brush both sides of the courgette strips with olive oil and season with salt and pepper.
Tip: Using a mandoline slicer can give you even, consistent courgette slices that cook uniformly.
- 4
Preheat your grill or grill pan to medium-high heat. Once hot, place the tofu slabs on the grill and cook for 4-5 minutes until golden char marks appear.
Tip: Avoid moving the tofu too much—let it sit undisturbed to develop those desirable grill marks.
- 5
Carefully flip the tofu and cook the other side for another 4-5 minutes. Transfer to a warm plate.
Tip: If your grill is smaller, you can work in batches rather than crowding the surface.
- 6
Place courgette strips directly on the grill grates and cook for 2-3 minutes per side until tender with light char marks.
Tip: Don't overcrowd the grill—work in batches if needed to avoid steaming the vegetables.
- 7
Brush both the grilled tofu and courgettes generously with the miso-ginger glaze on both sides.
Tip: Apply the glaze while the tofu and vegetables are still warm so it adheres better and the flavors meld.
- 8
Arrange the glazed tofu and courgettes on a serving platter. Sprinkle with toasted sesame seeds, fresh coriander, and lime zest. Serve immediately with lime wedges.
Tip: Add the fresh herbs just before serving to preserve their vibrant color and fresh flavor.
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