Grilled Tofu with Tomato

Instructions

1. 1

   Press tofu blocks between paper towels and a heavy weight for 30 minutes to remove excess moisture. This helps them crisp up beautifully when grilled.

   Tip: Don't skip the pressing step—it makes a huge difference in texture and allows the tofu to absorb flavors better.

2. 2

   Preheat your grill or grill pan to medium-high heat. Cut the pressed tofu into thick rectangular slabs about 1 inch thick.

   Tip: If using a grill pan, oil it lightly to prevent sticking.

3. 3

   Brush both sides of each tofu slab with 2 tablespoons of olive oil and season generously with salt and pepper.

4. 4

   Place tofu slabs on the hot grill and cook for 5-6 minutes per side until golden grill marks form and edges are caramelized. Work gently to avoid breaking the tofu.

   Tip: Don't move the tofu around too much—let it sit undisturbed to develop a nice crust.

5. 5

   While the tofu grills, prepare the tomato compote by combining diced tomatoes, sliced red onion, minced garlic, and balsamic vinegar in a bowl. Toss gently and let sit.

   Tip: The tomatoes will release their juices and create a light sauce as they sit.

6. 6

   In a small blender or food processor, combine 0.5 cup fresh basil leaves, 3 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of salt. Blend until you have a smooth basil oil.

   Tip: This herby oil adds brightness and authentic Mediterranean flavor to the dish.

7. 7

   Transfer grilled tofu to serving plates and top each slab with a generous portion of the tomato compote, allowing the juices to pool around the tofu.

8. 8

   Drizzle the basil oil around the plate and over the tomatoes. Finish with toasted pine nuts for crunch and remaining fresh basil leaves.

   Tip: The combination of the warm tofu with the fresh, cool tomato topping creates wonderful textural contrast.