Grilled Tofu with Potato and Herb Oil

Instructions

1. 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. 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. 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. 4

   Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.

5. 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. 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. 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. 8

   Serve immediately while the tofu is warm and the herb oil is fragrant.