Grilled Tofu Steaks with Piquillo Salsa Verde Recipe

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.

No additional tips available.

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

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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.

Grilled Tofu Steaks with Piquillo Salsa Verde

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