The temperatures have dropped dramatically in the Bay Area over the last few weeks, and by dramatic, I mean we’ve gone from the toasty 80′s of summer to the cold 60′s of autumn. Clearly, the gritty east coaster in me has long disappeared and been replaced by a soft Californian. We may get a few more uses out of the grill before the rainy winter begins. Luckily my All-Clad grill pan allows for grilled proteins and vegetables all year long. After all when the temperature drops, there’s nothing I like more than heating up the kitchen with high-temp cooking and filling it with smells of summer.
One protein you’ll find on my grill pan all year long is tofu, since it can be hard to wrestle with on outdoor grills. Depending on what type of tofu you purchase, it may not withstand the grates of your BBQ. The softer types will likely stick, crumble, and break. Grill pans end up being much more forgiving but still give you those gorgeous amber grill marks.
One of my favorite marinades to accompany grilled tofu is a mis0-soy* blend that can easily double as a salad vinaigrette or be used to flavor roasted vegetables. Talk about kitchen efficiency – make one sauce and use it for multiple purposes! The recipe below uses our miso-soy sauce to season our grilled tofu (cause plain tofu is just not good) and also to dress a healthy green salad that can be filled with whatever is in season. We managed to catch a few good remaining cucumbers but as we enter autumn, a good substitute will be grilled broccoli, persimmons, or mushrooms. If you’d like to try your grilled tofu with a side of miso-soy roasted vegetables, I highly recommend these carrots. Happy autumn grilling!
*Miso has so much flavor to it that a little goes a long way. Since it’s fermented, it’ll last forever in your fridge for many marinades, vinaigrettes, and soups.
- Super-firm, vacuum packed tofu – 1 lb.
- Soy sauce – 1 tbs.
- Red miso paste – 1.5 tbs.
- Rice / white wine vinegar – 3 tbs.
- Sweetener – ½ tbs.
- Grapeseed oil – 4 tbs.
- Frozen edamame – 1 cup
- Persian cucumbers – ½ lb.
- Mixed greens – 8 oz.
- Chives or green onions (optional) – A few stalks
- Pumpkin seeds (optional) – 4 tbs.
- Sesame seeds (optional) – 2 tbs.
- Tofu – Slice into ½” thick pieces
- Make miso-soy sauce by mixing together soy sauce, miso, rice vinegar, and sweetener in a medium-sized bowl. Whisk in grapeseed oil
- Brush one side of your tofu with the sauce
- Heat a grill pan (or cast iron skillet) over medium-high heat. Place tofu in heated pan, sauce-side down. Brush glaze on other side and sear for 5 minutes on each side. While tofu is grilling, prep your salad ingredients
- Warm frozen edamame in microwave, about 1 to 2 minutes
- Slice cucumber in whatever shape and size you’d like for your salad
- Rinse and dry greens if you didn’t buy the pre-rinsed bag
- Mince or chop your chives / green onions, if you’re using them
- Toss cucumber, edamame, and greens with remaining miso-soy sauce, which doubles as a vinaigrette here. Feel free to add pumpkin seeds and / or sesame seeds to your salad as well for some more texture
- Top with grilled tofu. Garnish with chopped chives or green onions. Grind some fresh pepper onto your awesomely healthy (but tasty) salad
- Not a tofu fan? Replace with chicken breast or thighs, sear for 3 minutes on each side and finish in an oven at 375 degrees. The chicken should roast for an additional 10 to 15 minutes, depending on thickness
- This tofu can do more than top salad. Use it for a sandwich filling or place over a bed of noodles
- Craving carbs? Make a larger batch of your miso-soy sauce and use it to dress noodles. Slice in some red peppers and green onions, top with grilled tofu for a complete cold noodle salad