Grilled Pesto Tofu ~
Tofu marinated in Basil Pesto and grilled to perfection.
Serve with Herbed Rice or Bell Pepper Salad.
Grilled Tofu Recipe
I like this recipe because it’s easy to make outdoors and a great option for a light summer meal. Grilled Pesto Tofu can be served as a main course or as a protein-rich addition to salads or wraps. The versatility of this dish makes it perfect for incorporating into your summer menu rotation!
Tips for Success with Grilled Tofu
- Press the tofu! Pressing tofu before putting it on the grill is essential to achieving optimal results. I start by using a dedicated tofu press, which gently applies pressure to extract excess water. The pressed block of tofu is then sliced into cubes and arranged in a single layer on clean kitchen towels or paper towels to absorb any remaining surface moisture. This ensures that the tofu achieves a desirable texture that holds up well on the grill and allows it to absorb the flavors of the marinade more effectively. Alternatively, you can wrap the tofu block in several layers of paper towels or a clean kitchen towel, then place a heavy object, like a cast iron skillet or other heavy pan, on top to encourage moisture release. Whichever method you choose to press tofu, the entire process should only take about 20-30 minutes. Be sure to pat the pressed tofu dry with a paper towel to remove any excess moisture.
- Oil the grates! This will give you a smooth cooking surface and prevent the tofu from sticking. (I cannot stress this step enough. The very first time I ever tried grilling tofu, I failed to spray the grates adequately and the result was a complete mess!)
- Leave the tofu alone! Avoid flipping it too frequently! (This is another lesson I learned the hard way.) Allow it to cook undisturbed to develop a lightly golden brown exterior. Use a spatula or grill basket to gently flip the tofu and prevent it from breaking apart.
Quick Timesaving Tip
- Skip the homemade pesto and use 1/3 cup good quality store-bought pesto sauce.
Ingredients for Grilled Pesto Tofu
You will need the following:
For the Tofu –
- 1 14-ounce package extra firm tofu, pressed, patted dry, and cut into 1-inch cubes
- 1 tablespoon olive oil
For the Pesto –
- 1 cup fresh basil leaves, packed
- 1 tablespoon pine nuts
- 1 teaspoons garlic, minced
- 1/4 cup olive oil
- 1/4 cup parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Ingredient Notes
- Extra-Firm Tofu – For best results, stick with well-drained extra-firm or super firm tofu. Medium firm tofu is too soft and not recommended.
- Fresh Basil – Remove any thick stems and measure the basil leaves by lightly packing them into a measuring cup.
- Pine Nuts – Lightly toasting the pine nuts brings out a nice flavor, but it’s not necessary. I have also made this pesto with walnuts, and it was equally delicious.
- Garlic – Fresh is best but if you need to need a substitute, 2/3 teaspoon of garlic powder will work in a pinch.
- Olive Oil – Extra virgin olive oil will yield the best tasting pesto.
- Parmesan Cheese—Make sure you’re using grated parmesan instead of powdered. My favorite vegan parmesan cheese for grating is Violife brand, which comes in a block.
- Salt – Adds flair to the sauce and reduces any bitterness from the fresh basil.
- Ground Black Pepper – Adds nice seasoning to the pesto. Adjust the amount to suit your personal taste.
How to Make Grilled Pesto Tofu
STEP ONE: Oil the grates of your grill to prevent the tofu from sticking. Preheat the grill to medium heat (375°F).
STEP TWO: Place the tofu in a medium bowl. Toss wiith 1 tablespoon olive oil to coat. Set aside.
STEP THREE: Make the pesto: In a food processor, add the basil leaves, pine nuts, and garlic. Pulse until the basil is coarsely chopped. Add the olive oil, vegan parmesan cheese, salt, and black pepper. Pulse until the mixture is well blended but still has a little bit of texture. Adjust seasoning to taste then pour over the tofu cubes and gently toss to coat.
STEP FOUR: Let the tofu marinate for at least 30 minutes, up to a few hours.
STEP FIVE: Thread the marinated tofu onto metal skewers. If you prefer wooden skewers, soak them in water for 30 minutes prior to use.
STEP SIX: Place the tofu skewers onto the direct heat of the grill.
STEP SEVEN: Cook for 5 minutes per side (the exact time may vary depending on your grill), basting the sides of the tofu with any extra pesto each time the skewers are turned. The tofu is done when there are visible grill marks and it is lightly golden brown. Serve warm or room temperature.
Storage
- Store leftover tofu in an airtight container in the refrigerator.
FAQ
- Can I use a different type of tofu for this recipe? The tofu needs to be extra firm or super firm to have the sturdy texture needed for grilling. Soft tofu varieties, including medium and silken tofu, will not hold up on the grill.
- Is it really necessary to press the tofu before grilling? Yes. Pressing the tofu to remove excess moisture will yield better results in terms of flavor and texture when grilled.
- Can I make the pesto ahead of time? Yes, you can prepare the pesto ahead of time and store it in an airtight container in the refrigerator. Pesto also freezes well; simply thaw in the refrigerator overnight before using.
- Can I grill the tofu indoors if I don’t have access to an outdoor grill? Yes, you can grill the tofu indoors using a grill pan or a stovetop grill. Preheat the grill pan over medium-high heat, brush it with oil to prevent sticking, and grill the tofu as directed in the recipe. Keep in mind that indoor grilling may require slightly longer cooking times compared to outdoor grilling.
More Tofu Recipes You’ll Love!
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Grilled Pesto Tofu
Ingredients
For the Tofu –
- 1 14- ounce package extra firm tofu pressed, patted dry, and cut into 1-inch cubes
- 1 tablespoon olive oil
For the Pesto –
- 1 cup fresh basil leaves packed
- 1 tablespoon pine nuts
- 1 teaspoons garlic minced
- 1/4 cup olive oil
- 1/4 cup parmesan cheese grated
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Oil the grates of your grill to prevent the tofu from sticking. Preheat the grill to medium heat (375°F).
- Place the tofu in a medium bowl. Toss wiith 1 tablespoon olive oil to coat. Set aside.
- Make the pesto: In a food processor, add the basil leaves, pine nuts, and garlic. Pulse until the basil is coarsely chopped. Add the olive oil, vegan parmesan cheese, salt, and black pepper. Pulse until the mixture is well blended but still has a little bit of texture. Adjust seasoning to taste then pour over the tofu cubes and gently toss to coat.
- Let the tofu marinate for at least 30 minutes, up to a few hours.
- Thread the marinated tofu onto metal skewers. If you prefer wooden skewers, soak them in water for 30 minutes prior to use.
- Place the tofu skewers onto the direct heat of the grill.
- Cook for 5 minutes per side (the exact time may vary depending on your grill), basting the sides of the tofu with any extra pesto each time the skewers are turned. The tofu is done when there are visible grill marks and it is lightly golden brown. Serve warm or room temperature.
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