Grilled Tofu with Asparagus

Ingredients

• Firm or extra-firm tofu 1 x 400g block
• Fresh asparagus 1 x 300g bunch
• Olive oil 4 tbsp
• Lemon juice 2 tbsp
• Garlic 2 cloves, minced
• Dried Italian herbs (e.g., oregano, basil, rosemary) 1 tsp
• Salt ½ tsp
• Black pepper ¼ tsp
• Optional: Cherry tomatoes 100g
• Optional: Fresh parsley, chopped, for garnish 1 tbsp

Method

1. Drain the tofu and press it to remove excess water. You can do this using a tofu press or by wrapping it in kitchen paper and placing a heavy object on top for at least 15 minutes.
2. Cut the pressed tofu into 4 equal 'steaks' or thick slices.
3. In a shallow dish, whisk together 3 tbsp of the olive oil, lemon juice, minced garlic, dried Italian herbs, salt, and pepper to make the marinade.
4. Add the tofu steaks to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or up to 30 minutes, turning once.
5. While the tofu marinates, wash the asparagus and snap off the woody ends.
6. Toss the asparagus spears with the remaining 1 tbsp of olive oil, a pinch of salt, and pepper. If using cherry tomatoes, add them now and toss gently.
7. Preheat a grill pan or barbecue to medium-high heat. If using an oven, preheat to 200°C (180°C fan/Gas Mark 6) and line a baking tray with parchment paper.
8. Grill or roast the tofu steaks for 5-7 minutes per side, until golden brown and slightly crispy. If roasting, place them on the prepared baking tray.
9. Add the asparagus (and cherry tomatoes, if using) to the grill pan or baking tray alongside the tofu during the last 5-8 minutes of cooking, until tender-crisp and slightly charred.
10. Serve the grilled tofu steaks immediately with the grilled asparagus and tomatoes. Garnish with fresh parsley if desired.