Grilled tofu with lemon & rosemary is the perfect summertime main dish. While I love vegan grilling with veggie burgers as much as the next person, sometimes you want something a little prettier for your outdoor soirée.
Served with a kale salad with lemon tahini dressing, grilled asparagus, or roasted potatoes, this is the kind of meal that might encourage you to bring the cloth napkins outside to the deck.
I’ve been making my lemony tofu for years.
In winter months I slow cook the tofu in the oven until it is tender and chewy. The smell of rosemary fills the house. I’ve made a simplified version that requires no marinating with this easy baked tofu recipe. I’ve put it into salads, Buddha bowls, and wraps.
Make no doubt about it, though, this version of grilled tofu with lemon and rosemary really rewards you.
Grilled tofu with lemon & rosemary
Vacuum packed, super firm tofu is marinated in lemon juice, extra virgin olive oil, tamari, grated garlic, and rosemary.
(I recommend using a microplane zester for the garlic, so that it becomes almost like a garlic paste. That helps the tofu to really absorb that flavor.)
Then the marinated tofu takes a turn on a hot grill to achieve those dark grill marks that makes everyone salivate.
Several years ago I made a video demonstration of this grilled tofu when vacuum packed tofu wasn’t as widely available. So in the video version, I used a 14 ounce package of water packed tofu instead and pressed it first. I also used a bit more extra virgin olive oil in that version. Feel free to go either way with the tofu & oil. I promise you won’t be disappointed.
For more vegan grilling ideas, check out these recipes for grilled tofu satay, mushroom and asparagus fajitas, bulgogi tofu, and Thanksgiving kebabs. You can even take grill time all the way to dessert with grilled banana splits with chocolate peanut butter sauce.