Grilled Tofu with Tomato
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like restaurant quality. Grilled tofu with tomato is a beautiful celebration of summer produce, and I love how the smoky char on the tofu contrasts with the fresh, vibrant tomato sauce. Basil and garlic bring everything together in the most aromatic way. Plus, tofu is packed with plant based protein and absorbs flavors beautifully, making it perfect for grilling. Best of all, the ingredients are simple and budget friendly, so you can make this meal again and again without breaking the bank.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed for 30 minutes, cut into 1-inch thick slabs)
- 6 tablespoonsolive oil
- 1½ poundsfresh tomatoes(diced into bite-sized pieces)
- 3garlic cloves(minced)
- 237 mlfresh basil(loosely packed)
- ½ mediumred onion(thinly sliced)
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonlemon juice
- 59 mlpine nuts(toasted)
Detail level
Instructions
- 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
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
Brush both sides of each tofu slab with 2 tablespoons of olive oil and season generously with salt and pepper.
- 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
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
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
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
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.
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