Whether you’re vegetarian or feeding vegetarian guests, this is a great protein-filled cookout entrée.
Tofu can sometimes get a bad rap for being bland. But when you treat it with the same love you treat meat by marinating it, you can infuse it with major flavor. Then, toss it on the grill to give it an additional texture upgrade: crispy at the edges and loaded with umami flavor. This dish is a great addition to the cookout lineup if you’re vegetarian or expecting vegetarian guests. Serve with meaty mushrooms and zippy grilled scallions as a high-protein meal on its own and, if you have leftovers, turn it into a grain bowl you can eat during the week.
Prep time: 20 minutes
Cook time: 20 minutes
Additional time: 1 hour or overnight marinating
- 1 16-ounce package super firm tofu
- 1/4 cup tamari or liquid aminos
- 3 tablespoons rice vinegar
- 3 tablespoons water
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 1-inch piece ginger, roughly chopped
- 1 large garlic clove, roughly chopped
- 1 tablespoon tamari
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 pound shiitake mushrooms, cleaned and de-stemmed
- 2 large bunches scallions, root ends trimmed
- Olive oil spray or about 2 tablespoons extra virgin olive oil as needed
- 2 avocados, sliced
- Sesame seeds
Marinate the tofu:
- Slice the block of tofu crosswise into 8 half-inch-thick pieces. Place the pieces in a single layer in a gallon-size zip-top bag, in a 9-inch square glass dish, or a ceramic baking dish.
- Whisk the tamari, rice vinegar, water, sesame oil, honey, garlic, and ginger together in a medium bowl.
- Pour the marinade over the tofu, making sure all pieces are covered. Seal the bag or cover the dish.
- Marinate for at least 1 hour or up to 24 hours in advance, refrigerating if marinating for more than an hour.
Grill the Tofu and Vegetables:
- Preheat a grill to high heat (450 to 500 degrees). Whisk the tamari, honey, and olive oil together in a small bowl and set aside.
- Take the tofu out of the marinade, wiping off any large pieces of garlic and ginger.
- If grilling directly on the grates or in a grill basket, place the tofu pieces on a baking sheet and brush one side lightly with olive oil or spritz with olive oil spray.
- If grilling on a grill mat, there’s no need to use additional oil.
- Grill the tofu for about 15 minutes, flipping after 10 minutes when the tofu starts to brown and crisp around the edges.
- While the tofu grills, toss the shiitake mushroom caps with 1 1/2 tablespoons olive oil in a bowl.
- Grill the mushrooms stem side up for about 3 to 4 minutes, just until char marks appear on the cap, then flip and grill for about 3 to 4 minutes more.
- Place the scallions on a baking sheet and brush one side lightly with olive oil or spritz with olive oil spray.
- Grill scallions directly on the grates or in a grill basket for 4 to 5 minutes total, turning frequently to make sure they are evenly charred on all sides.
- Divide the tofu, mushrooms, and scallions between 4 plates.
- Drizzle with the reserved tamari sauce and serve with sliced avocado and a sesame seed sprinkle, if desired.
Optional: Make it a Bowl
You can double the recipe or save leftovers to use in a grain bowl. Cube the grilled tofu, slice the shiitake caps, and roughly chop the scallions.
Serve warmed or at room temperature over brown rice or your choice of grain, drizzled with tamari honey sauce and topped with sesame seeds.
If you can’t find super firm tofu, you can use pressed firm tofu. Wrap drained firm tofu in a cotton (non-terry cloth) dish towel and place between 2 baking sheets. Weigh the top baking sheet down with canned goods or books and press for 15-20 minutes.