Skip Nav

Grilled Tofu With Chopped Salad

Grilled Tofu With Chopped Salad

From Eating Well


  1. 1/4 cup lemon juice
    1 tablespoon extra-virgin olive oil
    3 cloves garlic, minced
    2 teaspoons dried oregano
    1/2 teaspoon salt, or to taste
    Freshly ground pepper to taste
    14 ounces extra-firm tofu, preferably water-packed
    2 medium tomatoes, seeded and diced
    1 cup diced seedless cucumber (1/4 medium)
    1/4 cup chopped scallions
    1/4 cup coarsely chopped fresh parsley
    1/4 cup Kalamata olives, pitted and coarsely chopped
    2 tablespoons extra-virgin olive oil
    1 tablespoon white-wine vinegar
    1/4 teaspoon salt, or to taste
    Freshly ground pepper to taste


  1. Preheat grill.
  2. Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.
  3. Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
  4. Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix.
  5. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side (see Tip). Serve immediately, topped with the salad.

Serves 4.

NUTRITION INFORMATION: Per serving: 209 calories; 16 g fat (2 g sat, 11 g mono); 0 mg cholesterol; 10 g carbohydrate; 9 g protein; 2 g fiber; 682 mg sodium.

Latest Recipes, Menus, Food & Wine