Grilled Italian-marinated tofu with tomato-basil salsa [Vegan]

Jaymi's Notes:
One of the best things about tofu is its ability to soak up the flavor of whatever it is being marinated with. This delicious marinade turns slices of tofu into delicious oregano-garlic flavored grilled goodness. Grilling these quickly over a high heat gives the tofu a nice firm outside while the inside stays moist. Topped with a delicious tomato-basil salsa that brings a cool bruchetta flavor makes this a wonderful Italian-inspired meal.

Other than the time it takes to marinate the tofu -- which can range from 20 minutes to all day depending on how flavorful you want it -- the meal comes together really quickly.

More on The Cooking Project.

Kelly's Recipe:

People often think about meat when they consider barbequing, but grilled tofu works extremely well.

It's also an easy way to accommodate both meat eaters and vegetarians without having to make two different dinners.We had a family dinner where both meat and vegetarian entrees were required. I just doubled the amount of marinade and then had a meat side and a tofu side of the grill and everybody was happy. It was a perfect light dish to eat on a warm summer evening.

The original recipe calls for mint in the salsa , but I didn't have any, so I used basil instead which I think probably worked better anyway so I've kept it that way in this version. If you don't have a barbeque, then you could broil this, or cook it in a pan. If you do barbeque it, be sure to use firm or extra-firm tofu so that it doesn't fall through the grill.

This recipe is adapted from The Canadian Living Barbeque Collection by Andrew Chase and the Canadian Living Test Kitchen.

© Jaymi Heimbuch

Oregano Tofu with Tomato Salsa

3 tbsp wine vinegar
2 tbsp fresh oregano, or 1/2 tsp dried
2 tbsp extra-virgin olive oil
4 cloves garlic, smashed
1/2 tsp each salt and fresh ground black pepper
1 lb package of extra firm tofu
2 cups cherry tomatoes, quartered
1/3 cup diced red onion
2 tbsp fresh basil, chopped
8 olives, halved and pitted
1 tbsp wine vinegar
1 tbsp exrra-virgin olive oil
1/4 tsp each salt and fresh ground black pepper

1. Mix together vinegar, oregano, oil, garlic, salt and pepper. Add tofu, turning to coat. Marinate for 20 minutes or refrigerated for up to one day.

© Jaymi Heimbuch

2. Reserving marinade, place tofu on greased grill over medium heat; brush with half of the reserved marinade. Grill, covered for 10 minutes. Turn, brush with remaining marinade. Grill covered, for another 10 minutes.

3. Meanwhile, toss together tomatoes, onion, basil, olives, vinegar, oil, salt and pepper.

© Jaymi Heimbuch

4. Plate the grilled tofu and top with the tomato-basil salsa. Enjoy!

© Jaymi Heimbuch

Tags: Cooking | Grill Recipes | Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian

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