Tofu A La Plancha Recipe

Press the Tofu

Wrap the firm tofu in a clean kitchen towel and place a heavy object on top to press out excess moisture. Let it sit for 15-20 minutes.

Slice the Tofu

Once pressed, cut the tofu into 1-inch thick slabs for grilling.

Prepare the Brussels Sprouts

Trim the ends of the Brussels sprouts and cut them in half.

Prepare the Heirloom Carrots

Peel the heirloom carrots and cut them into thin matchsticks.

Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the Brussels sprouts and carrots. Season with salt and pepper. Sauté for about 10-12 minutes until tender and slightly caramelized.

Roast the Red Peppers

Preheat your oven to 200°C (400°F). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for 20-25 minutes until the skin is charred.

Blend the Coulis

Once roasted, remove the peppers from the oven and let them cool slightly. In a blender, combine the roasted peppers, garlic cloves, olive oil, balsamic vinegar, salt, and black pepper. Blend until smooth.

Heat the Grill

Preheat a grill or grill pan over medium-high heat. Brush with a little olive oil to prevent sticking.

Grill the Tofu

Place the tofu slabs on the grill and cook for about 5-7 minutes on each side until grill marks appear and the tofu is heated through.

Assemble the Dish

On a serving plate, create a bed of sautéed Brussels sprouts and carrots. Top with grilled tofu slabs. Drizzle the red pepper coulis over the top for a vibrant finish.

Serve

Serve immediately and enjoy your Tofu a la Plancha with Brussels Sprouts, Heirloom Carrots, and Red Pepper Coulis.