Grilled Tofu with Rocket

Instructions

1. 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. 2

   Once pressed, slice each tofu block into 4 steaks approximately 1 inch thick. Pat dry with paper towels.

3. 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. 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. 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. 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. 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. 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.