Grilled Tofu with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled tofu and fennel dish has become one of my go to weeknight dinners because it comes together in less than an hour from start to finish. The beauty of this recipe is how simple it truly is, requiring just basic pantry staples and a hot grill. Fennel is such an underrated vegetable, and when charred, it develops this wonderfully sweet, caramelized flavor that pairs beautifully with crispy tofu. Beyond tasting delicious, fennel is loaded with fiber and antioxidants that support digestion and overall wellness. A little lemon juice and fresh thyme brighten everything up, making this feel restaurant quality without any fuss. Trust me, even tofu skeptics will love this one.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cut into 1-inch thick slabs)
- 2 largefennel bulbs(quartered lengthwise, core intact)
- 4 tablespoonsolive oil
- 3 clovesgarlic(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika(smoked)
- 118 mlvegetable broth
- 1 tablespoonmaple syrup
Detail level
Instructions
- 1
Press tofu between paper towels under a heavy object for 15 minutes to remove excess moisture, then slice into four equal slabs about 1 inch thick.
Tip: Properly pressed tofu will absorb marinades better and develop a crispier exterior when grilled.
- 2
Pat tofu slabs dry with paper towels and brush both sides with 2 tablespoons of olive oil. Season with salt, pepper, and smoked paprika on all sides.
- 3
Preheat grill to medium-high heat (about 400°F). Place tofu slabs on oiled grill grates and cook for 5-6 minutes per side until golden grill marks form. Transfer to a warm plate.
Tip: Use a grill mat if your tofu pieces are small to prevent them from falling through the grates.
- 4
On the same grill, arrange fennel quarters cut-side down and brush with remaining 2 tablespoons of olive oil. Grill for 4-5 minutes until lightly charred, then flip and cook another 4-5 minutes until tender.
Tip: The fennel should caramelize but still maintain some firmness; avoid moving it around too much on the grill.
- 5
In a small bowl, whisk together minced garlic, lemon juice, fresh thyme, vegetable broth, and maple syrup to create a glaze.
- 6
Arrange grilled tofu and fennel on serving plates and drizzle the warm herb glaze over both components.
Tip: You can warm the glaze gently in a small saucepan if desired for a more cohesive sauce.
- 7
Taste and adjust seasoning with additional salt and pepper as needed before serving.
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