Recipe Image

Grilled Tofu with a Mediterranean Chopped Salad

  • 30 m
  • 45 m
EatingWell Test Kitchen
“Mild-flavored tofu benefits from this intensely flavored lemon juice-and-garlic-based marinade. If you have the time, marinate the tofu early in the day (up to 8 hours before serving) so it can absorb all the flavors.”


    • ¼ cup lemon juice
    • 1 tablespoon extra-virgin olive oil
    • 3 cloves garlic, minced
    • 2 teaspoons dried oregano
    • ½ teaspoon salt, or to taste
    • 14 ounces extra-firm tofu, preferably water-packed
    • Freshly ground pepper, to taste
    • Mediterranean Chopped Salad, (recipe follows)


  • 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 ½-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 Meanwhile, make Mediterranean Chopped Salad.
  • 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.
  • To make grill marks on the tofu, rotate it 90° halfway through grilling for a cross-hatch pattern.
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