Mediterranean-Style Grilled Tofu

I was drawn to the flavor combination of lemon, olives, rosemary, and a touch of heat from chili peppers while working and living on the Ligurian coast south of the famous Cinque Terre region. It was one of those unforgettable taste sensations that continued to define my cooking style as a professional chef.

The quantities I use in the marinade are flexible. Sometimes, I mischievously add more lemon to create a surprising pucker in the tofu…or I might increase the heat by adding more chili to create a noticeable tickle in the throat. Sticking to the amounts I use in the recipe makes a well-balanced version appropriate for any use.

I use a double-curing method in this recipe, which imparts the most flavor. The first stage requires 8-12 hours of refrigerator time (1-2 hours works ok if you’re pressed for time), followed by the grilling, and a further 6-8 hours in a second marinade. Stage one relies on osmosis to flavor the tofu to its core. Grilling the tofu imparts a delightful smokiness to the tofu, and adding a second curing in an acidic marinade creates a lot of surface flavor and moisture to balance the tastes.

Enjoy the tofu as is…or turn it into a delicious sandwich that is perfect during a long car or plane journey.

Difficulty: simple
Yield: 8 portions