Lemon Rosemary Grilled Tofu

I love June.  Warmer temperatures, the return of old friends and new, time for long bike rides and dinners cooked over open flames, and the two year anniversary of Cadry’s Kitchen!  What started as a month-long project became a favorite hobby, a place to explore recipes and ideas, and a fun way to meet others in the blogosphere.

To celebrate this two-year mark and the return of the summer season, I made a grilling video featuring one of my favorite tofu marinades, Lemony Rosemary Tofu.  I’ve written about this marinade before, because in winter months I slow cook it in the oven until it is tender and chewy and smells of garlic and rosemary fill the house.  Now that it’s time to keep the house cool and find another reason to stay outdoors, the tofu works beautifully on the grill.  It requires just ten minutes on each side and there’s no baking dish to soak afterwards.  For this video, I used the Tofu Xpress to press the super firm tofu.  If you don’t have one and would like to press tofu the old-fashioned way or if you don’t know why someone would want to press tofu, check out this video.


Lemon Rosemary Grilled Tofu

Serves 2 generously (Or 2 plus leftovers)

  • 1 package (14 oz.) water-packed super firm tofu, pressed and sliced into 3 wide slices (or 6 short slices)

Marinade:

  • Juice of 1 large lemon (about ¼ cup)
  • 1 Tbsp. tamari soy sauce
  • 1 Tbsp. extra virgin olive oil or canola oil
  • 2 tsp fresh rosemary, minced (or 1 tsp dried)
  • 3 cloves garlic, minced or grated with a Microplane
  • A few shakes (or grinds) black pepper, to taste

Combine the ingredients for the marinade in a shallow pie dish or small baking dish. Soak the tofu slices in marinade for 1 hour, flipping once halfway through.  Set the grill to a medium heat and grill slices for about ten minutes on each side or until they have nice, brown grill marks.  Serve with a salad, grilled vegetable skewers, barley, or on a sandwich.

Also, what would a celebration be without a gift?  I contacted the folks at Strawesome about offering one of their beautifully-crafted glass straws for a giveaway, and they were kind enough to say yes.  I try to reduce the amount of plastic in my life, especially plastic that comes into contact with my food.  Glass straws are a great way to do that.  Plus, there’s less waste to throw away, and that’s better for everyone.  Their straws come in a variety of colors and sizes, and they’re all made by a family owned and operated Michigan company started by a stay-at-home mom.  I have one of their straws in amber, and I enjoy using it with a green smoothie or tall glass of cucumber, lemon, and mint water.  I’m always a fan of products that infuse day-to-day life with a bit more fun.  One random glass straw is up for grabs to a resident of the United States or Canada.

To enter, just leave a comment below.  For an extra entry, tweet about the giveaway and leave a comment telling me that you did.  The contest ends on June 30th, and a winner will be chosen randomly and announced on July 1st.  Until then, get outside and enjoy some sunshine (unless you live in the southern hemisphere, and then you have my condolences.)  ;)

27 thoughts on “Lemon Rosemary Grilled Tofu

  1. Congrats on 2 years blogging, Cadry! Your lemon rosemary tofu has been tempting me since you linked back to it in another recent post. I need to get on that! Also, I’ve been wanting to own a glass straw for some time now, would love to be in the running!

    • Isn’t he cute? We’ve nicknamed him Ben, and he comes to our house every night. Needless to say, we go through a lot of bird seed!

  2. Hey Cadry – I love your recipes! I’m trying to incorporate healthier eats into my life and so many of your recipes appeal to us non-vegans too. Good luck!

    Martine

  3. OK, I have got to get a tofu press! And my friend asked me to buy straws for his morning smoothies, so maybe if I win I will give the glass straw to him. No promises!

    • The tofu press really does make it easy. It’s kind of like moving to a dishwasher after years of washing by hand. Perhaps washing by hand is a little more precise, but it sure is convenient to throw it in and wait for it to be done.

  4. I tweeted it. It would also be very cool if you posted a transcribed marinated tofu recipe here. One time I made a recipe from one of your videos, and I had to pause and restart the video a hundred times in the kitchen while I was doing it. Thanks!

  5. I’m not commenting for the straw – I just really liked the post! The lemon-rosemary tofu on the grill sounds EXCELLENT. So summery! I wish I had a grill to try it out, but I suspect a grill pan on the stove can approximate the flavor. Thanks for the recipe!

    • I would think that a grill pan would work just fine, or you could use the baking method that I linked to in the post. Let me know how it goes!

  6. Hi Cadry, I watched a film last night- Knives over Forks- have you seen it? You should if you haven’t. Anyway, it’s inspired me to eat a mostly vegan diet this summer. And, of course, you and David have been hovering as inspirations ever since you rolled into town. Fortunately there is a Whole Foods here in Santa Fe and several vegan restaurants and the dining room at the St. John’s campus offers good options so I should be okay. I don’t want to do much cooking since I consider these few weeks here a kind of vacation from certain kitchen duties, but I’ll keep checking out your recipes for inspiration. And: I think it would be a lot easier to be vegan if I had one of those straws.

    • Hi Carol,

      That’s great to hear that you were so inspired by Forks Over Knives! David and I saw it in Chicago last December. I hope it’s able to expand on its limited release; there’s a lot of valuable information in there. The film was based, in part, on the research from The China Study. That’s the book that I loaned you earlier this year. I don’t know if you’ve had a chance to read it yet, but when you get the opportunity, you should!

      If you’re looking for more things to listen to on your Ipod on the return trip from Santa Fe, I highly recommend checking out the Vegetarian Food for Thought podcast. It’s free to download on ITunes, and there are over a 100 episodes covering a variety of topics. It’s really fun, informational, and empowering. When I first started listening to them, I was quickly addicted. You might have the same reaction. http://www.compassionatecooks.com/podcast.htm

  7. Cadry, I would love to be in the running for the glass straw. My bookmark for your site has failed to load for several weeks, so I didn’t know there were so many of your posts that I had missed! Congratulations on the two years. You are so inspiring.

  8. I found your blog through Michelle Schwegmann’s blog, and actually have been using your old-fashioned way of pressing tofu :) for the past couple of times that I’ve made it. As ridiculous as it sounds, it never occurred to me to press *sliced* tofu–I’ve always been wrapping and pressing the entire block. So, thank you for your instructional videos! And congratulations!

  9. Congratulations on making it two years!! Very exciting. I have tired your recipe before in the oven and it was really good. I will have to do as you suggested and give it a whirl on the grill! Thank you!!

  10. Happy Anniversary to Cadry’s Kitchen! :-)

    Ben is adorable, and knowing how much you love the experience of visiting wildlife, I’m glad he’s a regular at your house. :-)

    I must tell you that although we have yet to fire up the grill, we have made your delicious Lemon Rosemary Tofu MANY times! It’s BW’s absolute favorite marinated tofu now and the only one he requests, and I love not only the taste of it (perfect anytime but especially for summer weather), but how quick and easy it is to prepare! (I just leave out the olive oil since we’re McDougallers). It’s absolutely delicious and never lasts more than two days around here. :-)

    • That’s sweet that you remember how I love visiting wildlife. We’ve been blessed with a lot of it this spring – deer, a groundhog, squirrels, chipmunks… And we even got to watch a set of bird parents with their newly hatched babies for a few weeks.

      I’m so glad you and BW like the lemon rosemary tofu! Thanks for letting me know it can be made oil-free. I’m going to try that! I’d always worried that the tofu would stick to the baking dish without it. Do you find that you have to adjust the other liquids or the cooking time?

      • Hi, Cadry!

        Sorry, for some reason I missed seeing your reply! I don’t know that I have to adjust the liquids, but I do – I add equal amounts of the tamari and lemon juice to make up for the missing amount of oil. I bake this in a Chantal Pure baking dish, and though the marinade bakes onto the bottom, if I let the tofu cool for 5 minutes first it easily lifts right out, and after soaking the dish in some water for awhile it takes just a little light scrubbing in the corners to get sparkly clean.

        I just made this again last night and took it to our friends’ house for a little impromptu vegan snacky dinner on their deck, and they both loved it and wanted the recipe, so I sent them the original recipe post from your blog. And now I’m about to post about it on my own! :-)

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