Grilled Tofu with Rocket
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Grilled tofu with rocket is beautifully simple yet packed with flavor, and I love how the smoky char from the grill transforms the tofu into something really special. Rocket is wonderfully nutrient dense with loads of vitamins and minerals, making this dish as nourishing as it is delicious. The tahini based dressing ties everything together perfectly, and honestly, once you've made it once, you'll find yourself craving it again and again.
Ella x
Ingredients
- 2 blocksfirm tofu(pressed and cut into 1-inch thick steaks)
- 150 gramsfresh rocket
- 250 gramscherry tomatoes(halved)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice
- 2 tablespoonstahini
- 1garlic clove(minced)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- ½red onion(thinly sliced)
- 3 tablespoonspumpkin seeds(toasted)
Detail level
Instructions
- 1
Wrap your tofu blocks in a clean kitchen towel and place on a plate. Set a weight on top (such as canned goods) for 15 minutes to remove excess moisture.
Tip: Pressing tofu ensures it absorbs the marinade flavours and gets crispy when grilled.
- 2
Once pressed, slice each tofu block into 4 steaks approximately 1 inch thick. Pat dry with paper towels.
- 3
In a small bowl, combine 2 tablespoons of olive oil, smoked paprika, half the sea salt, and black pepper. Brush this mixture on both sides of each tofu steak.
Tip: Let the tofu sit with the seasoning for 5 minutes while you prepare the dressing.
- 4
Make the lemon-tahini dressing by whisking together tahini, lemon juice, minced garlic, remaining salt, and 3 tablespoons water until smooth. Adjust consistency with more water if needed.
Tip: The dressing should be pourable but thick enough to coat the rocket.
- 5
Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grill grates, then carefully place the tofu steaks on the hot surface.
Tip: Don't move the tofu immediately—let it sit for 4-5 minutes to develop grill marks.
- 6
Grill each tofu steak for 4-5 minutes on the first side until golden brown, then flip carefully and grill the second side for another 4-5 minutes.
Tip: A wide spatula makes flipping easier and helps prevent breaking the tofu.
- 7
While the tofu cooks, toss the rocket with halved cherry tomatoes, sliced red onion, and the remaining 2 tablespoons of olive oil in a large serving bowl. Season lightly with salt and pepper.
- 8
Transfer the grilled tofu steaks to a serving platter. Top or arrange alongside the rocket salad, drizzle generously with the lemon-tahini dressing, and scatter toasted pumpkin seeds over the top.
Tip: Serve immediately while the tofu is still warm for the best contrast of temperatures and textures.
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