Delicious Grilled Tofu on a Foreman Grill
Fancy a delicious vegetarian meal? This Grilled Tofu on Foreman Grill Recipe features flavorful marinated grilled tofu that you can make part of wholesome Brown Rice and Grilled Tofu Buddha Bowl.
Ingredients
- 1 (14 ounce) package of extra firm tofu in block form packed in water
- 2 tablespoons toasted sesame oil
- 2 tablespoons tamari or soy sauce, liquid aminos
- 1 tablespoon balsamic vinegar or mirin
- ½ teaspoon ground ginger
Instructions
- Open the tofu package and drain all the liquid off. Place the block of tofu on a cutting board and slice into 6 equal portions, approximately 3/4″ thick each.
- Place a clean towel or 2 layers of paper towels on a flat surface. Put the tofu slices on the towel and cover them with another towel or paper towels. Press gently to release the water. Repeat this with dry towels until the tofu releases most of its water.
- In a medium storage container, mix the marinade ingredients.
- Coat the tofu on all surfaces with the marinade, cover, and place in the refrigerator for 2 to 12 hours. (4 1/2 hours worked fine for this recipe).
- Remove the tofu from the refrigerator and allow it to come to room temperature, about 30 minutes.
- Heat the Foreman Grill to medium high.
- Grill the tofu with the top closed for approximately 5 minutes. It should be brown and have distinct grill marks.
- Cut into strips or cubes and serve over rice with other vegetables or part of a Buddha bowl. See the next recipe for serving suggestion.
Notes
- Grilled tofu will keep well when stored in the refrigerator for a couple of days.
- Make a big batch of it and add it to soups, chilis, stir-fries, or sandwiches.
- It is a bit spongy and firm when grilled which makes it a great substitute for animal-based proteins in most dishes.
- Grilling gives it a nice, almost nutty flavor.
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