Tag Archives: grilled tofu

Lemon Grilled Tofu with Mediterranean Chopped Salad


The winter blues. OK scratch that. We haven’t really had much of a winter here, but it’s gone back to the weird, annoying cold weather. I swear, one day it’s in the mid-40s and the next it’s in the 20s. It’s also sad that I find 40-degree weather to be warm. Ah, Michigan. So because of the cold we had today we decided to make a nice grilled dish with a side salad that just screamed summer!

So this site had a recipe for grilled tofu and a chopped salad so we decided to make it! There’s a whole marinading process, which really didn’t make sense to me since we weren’t cooking meat. I think if we hadn’t done that, it would have been fine. We probably could have just made the sauce and brushed it on as it grilled, but hey! What do we know?

I was mostly excited about the grilling part. I love grilled anything (well vegetarian anything). We used our panini pan (the bottom part) instead of busting out the huge grill pan. It worked like a charm! We also only made half the recipe, but I’ll leave the steps for the whole thing since you can use the same amount of “marinade” for two pieces of tofu as you would with four.

Patience is a virtue. But waiting for grill marks is a beautiful thing. The more you know.

And can I just mention the salad we had with it? It was simple, delicious and light! Like I said, summer on a plate. Om nom nom. Give this a try if you love tofu! I’m sure you’ll love it! Oh and the best part? This entire meal is right around 300 calories! I kind of wish I had made all of it. Would have made for a great lunch tomorrow. Blast!

Lemon Grilled Tofu with Mediterranean Chopped Salad:
•1/2 block firm tofu, cut crosswise into 1/2-inch pieces
•2 Roma tomatoes, seeded and coarsely chopped
•1 seedless cucumber (hothouse) coarsely chopped
•1/4 cup chopped scallions (like 3-4 stalks)
•1/4 cup chopped parsley
•1/4 cup pitted Kalamata olives, sliced or coarsely chopped
For the tofu marinade:
•1/4 cup freshly squeezed lemon juice
•1 tablespoon olive oil
•3 teaspoons minced garlic
•1/4 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•2 teaspoons dried oregano
For the salad dressing:
•2 tablespoons olive oil
•1 tablespoon white wine vinegar
•1/4 teaspoon salt (but you don’t need that much if you add more olives!)
•1/4 teaspoon freshly ground black pepper

Seed both the tomatoes and cucumber and cut into bite size pieces. Put them in a bowl, add the parsley, scallions and sliced kalamata olives.  Add the olive oil, white wine vinegar, salt and pepper, toss lightly, cover and refrigerate for about 30 minutes (or longer if you want). I think the longer it sits, the better it tastes so the flavors have time to develop and become delicious!

Next in a shallow bowl, whisk the lemon juice, olive oil, garlic, oregano, salt and pepper until combined. Stand the tofu block on it’s side, and cut crosswise (lengthwise) into 1/2-inch cutlets. We only used half the block so we had two pieces. You could cut all of it into four pieces and make it all if you want. Take the tofu and put it into the marinade coating each side. Cover and let it refrigerate for 15-20 minutes.

When it’s time, get your grill pan screaming hot. We just sprayed some non-stick spray to the pan, let it get hot and then put each piece of tofu on. Grill on each side for 5 minutes on each side. You can brush on the remaining marinade every few minutes to help create more flavor as it grills. Serve with the salad and enjoy!

I know it seems like there’s a lot of prep work, and there is, but it was definitely worth it! :)

Do you ever make summer-themed dishes in the winter?

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