Grilled Tofu with Potato and Herb Oil
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you spent all day cooking. Grilled tofu with potato and herb oil is beautifully simple, yet impressive enough to serve guests. The tofu is a fantastic source of plant based protein that keeps you satisfied, while the crispy potatoes and fragrant rosemary and thyme oil make every bite feel special. What I love most is that you probably have most of these ingredients on hand already, and there's minimal prep work involved. The smoky paprika adds depth, and a squeeze of fresh lemon brings everything into perfect balance.
Ella x
Ingredients
- 1 blockfirm tofu(14 oz, pressed and cut into 4 steaks)
- ¾ kgbaby potatoes(halved)
- 6 tbspolive oil
- 3 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 4garlic cloves(minced)
- 2 tbsplemon juice
- 1 tspsea salt
- ½ tspblack pepper
- 1 tspsmoked paprika
- 1red onion(thinly sliced)
Detail level
Instructions
- 1
Press the tofu block between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut into 4 equal steaks about 1 inch thick.
Tip: Pressing tofu is essential for achieving a crispy exterior when grilling.
- 2
Toss the halved potatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread on a baking sheet and roast at 425°F for 25-30 minutes until golden and tender.
Tip: Roast potatoes while preparing other ingredients to save time.
- 3
While potatoes roast, combine 4 tablespoons of olive oil with minced garlic, fresh rosemary, thyme, and lemon juice in a small saucepan. Warm gently over low heat for 3-4 minutes without boiling.
Tip: This herb oil is best made fresh just before serving to preserve the aromatic herbs.
- 4
Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
- 5
Pat the tofu steaks dry with paper towels and brush both sides lightly with oil. Season generously with smoked paprika, salt, and pepper.
Tip: Dry tofu prevents steaming and helps develop a nice grilled crust.
- 6
Place tofu steaks on the hot grill and cook for 4-5 minutes per side, creating attractive grill marks. Avoid moving them too frequently.
Tip: High heat creates a caramelized exterior while keeping the inside tender.
- 7
Arrange the grilled tofu and roasted potatoes on serving plates. Layer the sliced red onion on top and drizzle generously with the warm herb oil.
Tip: Strain out whole herb sprigs from the oil before drizzling for a cleaner presentation.
- 8
Serve immediately while the tofu is warm and the herb oil is fragrant.
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