Grilled Tofu with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite fall dishes to make when I want something that feels fancy but comes together in under an hour. Grilled tofu with pumpkin and sage brown butter combines crispy, protein packed tofu with roasted pumpkin in a luxurious sage butter sauce that tastes absolutely divine. Tofu is such an affordable protein source, making this meal budget friendly without sacrificing flavor or nutrition. The whole thing from prep to plate takes just 55 minutes, so it's perfect for a weeknight dinner that still impresses. The earthiness of sage and sweetness of pumpkin complement the subtle smokiness beautifully, and honestly, once you try brown butter with fresh sage, you'll be drizzling it on everything.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed for 15 minutes, cut into 1-inch thick slabs)
- ½ kgpumpkin or butternut squash(peeled and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter
- 12fresh sage leaves(roughly torn)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 2 teaspoonsmaple syrup
- 1 tablespoonlemon juice
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While it heats, press the tofu blocks between paper towels with a heavy object for 15 minutes to remove excess moisture.
Tip: Pressing tofu is crucial for achieving a crispy exterior when grilled.
- 2
Toss the pumpkin cubes in a bowl with 2 tablespoons of olive oil, salt, paprika, and black pepper. Spread them on a baking sheet and roast in a 425°F oven for 20-25 minutes until golden and tender.
Tip: Start the pumpkin before grilling the tofu so everything finishes together.
- 3
Cut the pressed tofu blocks in half lengthwise to create 8 slabs total. Pat dry with paper towels and brush both sides with the remaining 2 tablespoons of olive oil. Season generously with salt and pepper.
Tip: Extra-firm tofu holds up best to grilling without crumbling.
- 4
Place tofu slabs on the hot grill grates at a 45-degree angle. Grill for 4-5 minutes without moving them, then rotate 90 degrees and grill another 2-3 minutes to create crosshatch marks. Flip and repeat on the other side until golden with char marks.
Tip: Don't move the tofu around too much; let it develop a crust for better texture.
- 5
While the tofu finishes grilling, melt butter in a small saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
Tip: Watch the butter carefully so it doesn't burn.
- 6
Add the torn sage leaves to the butter and garlic mixture, stirring constantly. Continue cooking for 2-3 minutes until the butter turns light golden brown and develops a nutty aroma.
Tip: Brown butter adds richness and nutty depth that complements both the tofu and pumpkin beautifully.
- 7
Remove the brown butter from heat and whisk in maple syrup, lemon juice, and vegetable broth. Season with a pinch of salt and pepper to taste.
Tip: The broth helps balance the richness of the brown butter and adds savory depth.
- 8
Arrange the grilled tofu slabs on a serving platter or individual plates, distribute the roasted pumpkin cubes around them, and drizzle the warm sage brown butter sauce over everything. Serve immediately while the tofu is still warm.
Tip: The warm sauce will enhance the flavors of both the tofu and pumpkin.
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