Grilled Tofu Steaks with Piquillo Salsa Verde

Name: Grilled Tofu Steaks with Piquillo Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 jarred piquillo peppersdrained, rinsed and cut into 1/2-inch-thick strips; 3 tablespoons capers, drained and coarsely chopped; 3 tablespoons finely chopped flat-leaf parsley leaves; 1 shallot, minced; 1 1/2 tablespoons sherry vinegar; 1/2 teaspoon ground cumin; Pinch of cayenne; 5 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 18 ounces firm tofu, drained and sliced into 8 rectangles; Four 1/2-inch-thick slices of ciabatta

Servings: persons

8 jarred piquillo peppersdrained, rinsed and cut into 1/2-inch-thick strips
3 tablespoons capers, drained and coarsely chopped
3 tablespoons finely chopped flat-leaf parsley leaves
1 shallot, minced
1 1/2 tablespoons sherry vinegar
1/2 teaspoon ground cumin
Pinch of cayenne
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
18 ounces firm tofu, drained and sliced into 8 rectangles
Four 1/2-inch-thick slices of ciabatta

1
Light a grill or preheat a grill pan.
2
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.
3
Season the piquillo salsa verde with salt and pepper.
4
Pat the tofu slices dry with paper towels.
5
Brush the tofu and bread on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper.
6
Grill the bread over moderately high heat, turning once, until lightly charred, about 2 minutes.
7
Grill the tofu, turning once, until grill marks form and the tofu is heated through, about 6 minutes.
8
Transfer the grilled bread and tofu pieces to plates.
9
Spoon the piquillo salsa verde over the tofu and serve.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 jarred piquillo peppersdrained, rinsed and cut into 1/2-inch-thick strips, 3 tablespoons capers, drained and coarsely chopped, 3 tablespoons finely chopped flat-leaf parsley leaves, 1 shallot, minced, and more.

Yes, Grilled Tofu Steaks with Piquillo Salsa Verde falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!