Balsamic Rosemary Grilled Tofu stands out as a one my go to plant based recipes when I am usure of what to cook for lunch or dinner.
This dish combines the tangy depth of balsamic vinegar with the aromatic flair of fresh rosemary, creating a flavorful marinade that transforms tofu from a simple soy product into a delectable main course.
Below, we get into how to prepare this dish, including a zero-waste tip that underscores the importance of eco-friendly cooking practices.
Balsamic Rosemary Grilled Tofu Recipe Steps
Whether you’re a long-time tofu lover or new to plant-based eating, this grilled tofu recipe promises a delightful culinary experience while keeping sustainability at the forefront.
1. Press the Tofu
Before marinating, it’s crucial to press the tofu to remove excess water. This step ensures the tofu can absorb the marinade for maximum flavor.
Instead of using paper towels, opt for a reusable cloth, a sustainable alternative that aligns with zero-waste cooking practices.
Wrap the tofu in the cloth, place it on a plate, and set a heavy object on top (like a cast-iron skillet). Leave it for at least 30 minutes or up to an hour.
2. Prepare the Marinade
While the tofu is being pressed, prepare the marinade. In a bowl, whisk together the balsamic vinegar, olive oil, fresh rosemary, minced garlic, salt, and pepper until well combined.
This aromatic mixture will infuse the tofu with a rich, savory flavor, complemented by the sweet and tangy balsamic vinegar.
3. Marinate the Tofu
Once the tofu has been pressed, cut it into slices or cubes, depending on your preference.
Place the tofu in a shallow dish or a resealable bag and pour the marinade over it. Ensure all pieces are evenly coated.
For the best flavor, marinate the tofu for at least 30 minutes, though letting it sit for a few hours in the refrigerator can enhance the taste even more.
4. Grill the Tofu
Preheat your grill to medium-high heat. If you’re using a grill pan, ensure it’s well-oiled to prevent sticking.
Place the marinated tofu on the grill, reserving the excess marinade for basting. Grill each side for 3-4 minutes or until you achieve nice grill marks, basting occasionally with the leftover marinade to keep the tofu moist and flavorful.
Other Tofu Recipe>> Easy Buffalo Tofu Air Fryer
Zero Waste Tip:
Using a reusable cloth instead of paper towels for pressing tofu not only reduces waste but also represents a small step towards more sustainable living.
These cloths can be washed and reused many times, cutting down on kitchen waste and supporting an eco-friendly cooking process.
The Balsamic Rosemary Grilled Tofu is a simple. You don’t need to be an experienced cook to give it a go. By combining fresh, wholesome ingredients with a mindful approach to preparation, this dish offers a delicious and eco-friendly option for any table.
Balsamic Rosemary Grilled Tofu Recipe
Balsamic Rosemary Grilled Tofu
Ingredients
- 1 block of firm tofu (about 14-16 oz)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 2 cloves of garlic, minced
- Salt and pepper, to taste
- red pepper flakes to taste
Instructions
- Press the Tofu: Wrap the tofu in a reusable cloth. Place a heavy object on top for 30-60 minutes to remove excess water.
- Prepare the Marinade: Whisk together balsamic vinegar, olive oil, chopped rosemary, minced garlic, salt, and pepper.
- Marinate the Tofu: Slice or cube tofu. Marinate in the mixture for at least 30 minutes, or for a few hours in the fridge for deeper flavor.
- Grill the Tofu: Preheat grill to medium-high. Grill tofu slices for 3-4 minutes on each side, basting with leftover marinade for extra flavor.
More Rosemary Recipes…
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
