Grilled Tofu with Mushroom and Garlic Herb Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more time on it than you actually did. Grilled tofu with mushroom and garlic herb glaze has become my go to protein when I want something satisfying but light. The tofu soaks up all the savory umami flavors while the mushrooms get caramelized and tender on the grill. Plus, tofu is packed with plant based protein and all nine essential amino acids, making it a genuinely nourishing choice. The whole thing is simple to pull together, affordable, and honestly the hardest part is just pressing the tofu at the start. Once you have that done, the marinade comes together in minutes and then you're basically just tending the grill while everything cooks to perfection.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cut into ½-inch thick slices)
- 1 poundmixed mushrooms(cremini, oyster, and shiitake, sliced)
- 5garlic cloves(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonmaple syrup
- 1 teaspoonfresh thyme(dried or 1 tablespoon fresh)
- 1 teaspoonfresh rosemary(dried or 1 tablespoon fresh)
- 4 tablespoonsolive oil
- 2 teaspoonslemon juice
- ½ teaspoonblack pepper
- 1 teaspoonsea salt
Detail level
Instructions
- 1
Press the tofu blocks between clean kitchen towels or in a tofu press for 15 minutes to remove excess moisture. This helps the tofu develop a crispier exterior when grilled.
Tip: Proper pressing is key to achieving that desirable golden crust on your grilled tofu.
- 2
Cut the pressed tofu into ½-inch thick rectangular slices. Pat them dry with additional paper towels.
Tip: Even-sized slices cook uniformly and look more appealing on the plate.
- 3
In a small bowl, whisk together soy sauce, balsamic vinegar, maple syrup, lemon juice, dried thyme, and dried rosemary. Set the glaze mixture aside.
Tip: This glaze can be made up to 2 hours ahead and stored in the refrigerator.
- 4
Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates with oil to prevent sticking.
Tip: An oil-brushed grill surface ensures beautiful grill marks and prevents tofu from sticking.
- 5
Lightly brush both sides of tofu slices with 1 tablespoon of olive oil, then season with salt and pepper. Grill for 5-6 minutes per side until golden grill marks appear. Transfer to a plate.
Tip: Resist the urge to move the tofu around; let it sit undisturbed for those coveted grill marks.
- 6
Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
Tip: Garlic burns quickly, so keep a close eye on it and don't let it brown.
- 7
Add the sliced mushrooms to the skillet and sauté for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown.
Tip: Avoid crowding the pan; if needed, cook mushrooms in two batches for better browning.
- 8
Pour the prepared glaze over the mushrooms and stir well to coat. Simmer for 2-3 minutes until the sauce slightly thickens and coats the mushrooms.
Tip: The glaze will continue to thicken as it cools, so don't reduce it too much while cooking.
- 9
Arrange the grilled tofu slices on serving plates and top generously with the mushroom and garlic herb glaze. Serve immediately while warm.
Tip: Spoon extra sauce and mushrooms around the tofu for added flavor and presentation.
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