Rating: 4 stars
8 Ratings
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  • 8 Ratings

Firm tofu is ideal for the grill, because it holds its shape and gets nicely smoky. It's excellent with this tangy salsa prepared with piquillo peppers, capers and parsley. Ingredient Tips from F&W Editors  More Tofu Dishes

Melissa Rubel Jacobson
May 2010

Gallery

© Stephanie Foley

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or preheat a grill pan. In a medium bowl, mix the piquillo pepper strips with the chopped capers, chopped parsley, minced shallot, sherry vinegar, ground cumin, cayenne and 3 tablespoons of the olive oil. Season the piquillo salsa verde with salt and pepper.

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  • Pat the tofu slices dry with paper towels. Brush the tofu and bread on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the bread over moderately high heat, turning once, until lightly charred, about 2 minutes. Grill the tofu, turning once, until grill marks form and the tofu is heated through, about 6 minutes. Transfer the grilled bread and tofu pieces to plates. Spoon the piquillo salsa verde over the tofu and serve.

Suggested Pairing

Juicy Italian rosé.

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