Twin Eagles partner Heartbeet Kitchen’s tasty grilled tofu

Let’s talk tofu. The secret to grilling this plant-based protein is to coat the pressed tofu in a dry rub then grill. This ensures that it’s super flavorful throughout rather than bland and boring. Top it with a zesty, herbaceous chimichurri and the tofu will soak up all that olive oil-infused goodness.

This will easily turn into one of your favorite ways to prepare tofu. The smokiness adds so much depth and an incredible texture.

Ingredients:

1 block extra firm tofu, pressed and cut into triangles⠀

Dry Rub:⠀

1 teaspoon garlic powder⠀

1 teaspoon smoked paprika⠀

1 teaspoon ground cumin⠀

1/2 teaspoon black pepper⠀

1/2 teaspoon kosher salt⠀

Mix together in a bowl

Chimichurri:⠀

1 cup packed fresh flat-leaf parsley leaves⠀

1 cup packed fresh cilantro leaves ⠀

3 tablespoons red wine vinegar⠀

3 garlic cloves ⠀

1/4 teaspoon crushed red pepper⠀

1/2 teaspoon kosher salt⠀

1/2 teaspoon black pepper⠀

6 tablespoons extra virgin olive oil⠀

Puree in a blender.

Press tofu and cut into 1/2 inch thick triangles. Spray or brush with olive oil. Coat all triangles in dry rub, both sides.

Preheat your Twin Eagles Outdoor Gas Grill to medium-high heat. Place triangles on the grill once hot, and let cook, undisturbed for 4-5 minutes each side. You’ll know it’s done when the tofu feels a bit bouncy to the touch.

Remove from grill, and spoon a liberal amount of chimichurri over the top of each triangle. The olive oil will help the flavors infuse the tofu. Serve warm or at room temperature.