Rosemary Scallion Tofu Steaks and Grilled Vegetable Salad
Written by Amani Ali Tofu is a blank protein palate. There’s no reason tofu should ever be bland because it can take on any flavor. For this recipe, we used Chef Sarah Germany’s Rosemary Scallion Pistou to marinate two whole blocks of extra firm tofu to make tofu steaks.
We treated them with love by basting them and achieving beautiful crosshatch grill marks. To get crosshatch marks, lay your protein diagonally on the grill and after a few minutes shift it to the other diagonal before flipping it over.
Because tofu is high in protein, it’s filling. One block of tofu and the grilled salad kept me full and nourished all day during my pool competition.
The vegetables are seasoned with herb salt and CSG’s Cilantro Chili Mash. This warm salad has char from the grill which contrasts with the crunch of a partially raw vegetable. It’s colorful and packed with flavor and nutrients. Finish the dish with more of the two sauces poured over the tofu and an optional drizzle of high-quality olive oil.
Chef Sarah Germany Ingredients
1 tbsp Herb Salt
1 ½ tbsp Cilantro Chili Mash
2 tbsp Rosemary Pistou
Other Ingredients
2 blocks extra firm tofu
1 broccoli with stalk
1 small red cabbage
1 green bell pepper
2 small onions
Olive oil
Steps
Dry off the block of tofu, extra firm tofu doesn’t need to be pressed.
Poke deep holes into the tofu then cover the block completely with 1 tbsp of Rosemary Pistou. It can be cooked immediately or left to marinate for a couple of hours.
Prepare your vegetables for grilling. Quarter the cabbage. Cut the bell pepper in half and remove the stem and seeds. Cut the onion in half through the root and peel off the skin. Cut off the woody bottom of the broccoli stem, then slice the broccoli in half lengthwise through the crown and stem.
Place the vegetables in a bowl and toss them with tongs in olive oil and CSG Herb Salt until well-coated.
Lay the tofu steaks diagonally on the grill, after a few minutes lay it on the other diagonal before flipping it. If the tofu is still sticking when you try to lift it, do not force it up. Give it a couple more minutes to release from the grill on its own.
Place all the vegetables cut side down on the grill in a close group to encourage steaming.
7. Pull the vegetables off the grill when they are tender but still holding their shape. It’s okay if parts of the vegetables still look raw because that’s what will provide the texture for the dish.
8. After you’ve achieved the crosshatch on the bottom, flip the tofu over and brown the tofu on both diagonals again.
9. Thin out a couple tsps of rosemary pistou with a little olive oil then baste the top of your tofu with it.
10. Cut the vegetables for serving. Remove the core of the cabbage then slice it into thin strips. Cut strips of bell pepper. Dice the onion. Cut off the broccoli florets and leave them whole. Cut the broccoli stem into slices then julienne the slices.
11. Toss the vegetables with 1 tbsp of the Cilantro Chil Mash.
12. Slice the tofu steak on the bias.
13. Plate with both sauces and spooned on top of the tofu.
14. Drizzle on some high-quality olive oil to finish the dish (optional).
Nutrition Nook:
This brassica hits the mark with its high vitamin C and K content and gut-soothing properties. It’s deliciously versatile and can be eaten raw, pickled, sauteed, or grilled. Adding this superfood baddie to your diet can do nothing but good things for you.
We’re making food that’s good for you, good to you, and good for the planet. Are you part of the flavor revolution? Show us your creation by tagging us on Instagram, or send us an email: info @ chefsarahgermany.com. We can’t wait to see what you’re cooking up with Chef Sarah's products.