Griddled Mediterranean Tofu with Vegetables

Now THIS is a recipe that will give you a hankering for summer. Long days, al fresco dining, BBQs wafting through the air… yes please! It feels like so long since we’ve had good weather but now we can see the sunshine again a bit more and it’s so exciting.

We’d usually be thinking of our summer holiday this time of year but with trying to buy a house this year it’s something we’re delaying so we can save, or at least go for a cheap last minute deal. So instead I’m living my summer vicariously through FOOD.

Nothing says summer like griddled vegetables, spicy harissa marinades, no siree. The leftovers also double up as a great lunch.

Don’t be put off by the slabs of tofu. The marinade makes it taste gorgeous and combination of pressing before griddling gives it a nice crisp texture, a bit like halloumi. Speaking of, you could trade the tofu for halloumi, but it wouldn’t be anywhere near as healthy. 😉

Griddled Mediterranean Tofu with Vegetables 

  • 200g tofu
  • 2 medium bell peppers
  • 1 large courgetti
  • 1 medium red onion
  • 150g feta (optional)
  • Olive oil, for griddling

For the marinade:

  • 2 tsp harissa paste
  • 1 squeeze / 2 tsp lemon juice
  • 1 tsp olive oil
  • 1 clove garlic
  • 1 tsp paprika
  • Salt and pepper

The night (or at least 4 hours) before, take the tofu out and rinse and drain. Pop under some books or the heaviest pan you can find for at least 20 minutes but ideally up to 30. Slice into 2cm thick slices and arrange in a baking tray. Mix together all the marinade ingredients and pour over the tofu. Leave to infuse in the fridge for at least 4 hours or ideally overnight.

Next, chop all the vegetables into big-ish chunks (2-3 inches). On a BBQ or griddle pan, heat up a tiny bit of olive oil. Add the vegetables, turning regularly until nicely cooked with those lovely charred griddle lines. Pop on some kitchen towel to remove any access oil.
Set the vegetables to one side and griddle the tofu next – leave for 2 minutes or so on each side or long enough to get a nice golden colour.
Serve with some crumbled feta, salad and a pitta bread or some rice.

Leave a Reply

Your email address will not be published. Required fields are marked *