Tofu is beautiful on the grill, and these “steaks” form a “meaty” crust. And while tofu is often thought of as going in an Asian direction, we’ve created a simple, Greek-style marinade. The flavor is subtle though, and this tofu works just fine in Mediterranean or Asian dishes. For a different flavor profile, swap the olive oil for peanut oil, the lemon juice for lime juice and the oregano for cilantro. Or try this as shish kabobs. Cut the tofu into 1½-inch chunks to thread on skewers, alternating with cherry tomatoes and chunks of summer squash, red onion and bell pepper.
1 (14-ounce) package extra firm tofu
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons fresh oregano, minced
2 cloves garlic, grated
sea salt and freshly ground black pepper, to taste
Remove tofu from its container. Cut the tofu in half crosswise to form 2 large slabs about 1 inch thick. Place it on a cutting board set up next to your kitchen sink. Place a folded kitchen towel under the end farthest from the sink, so the cutting board is at a slight angle, and the tofu drains directly into the sink. Top with another cutting board or a plate, and weight down with 2-3 cans. Let it stand 30 minutes, while you pull together the rest of the ingredients.
Whisk together the oil and remaining ingredients in an baking dish large enough to hold tofu in a single layer. When the tofu is done draining, cut each half diagonally, to form a total of 4 triangles. Place tofu in the marinade, turning to coat. Let it stand 30 minutes at room temperature, turning it every 10 minutes or so.
Preheat grill to high heat.
Remove tofu from marinade, allowing any excess to drip back into the dish and reserving the marinade. Grill 10 minutes, basting with reserved marinade and turning halfway through. Remove to a serving platter and drizzle with any remaining marinade.
Prep time: 1 hour (includes draining/marinating)
Cook time: 10 minutes