Tired of the same old boring salads? Get ready to ignite your taste buds and your grill! This Spicy Mint Grilled Tofu Salad is an absolute game-changer for warm-weather dining. We’re talking perfectly charred, extra-firm tofu triangles that have soaked up a vibrant, zesty marinade of fresh mint, spicy jalapeño, and a hint of curry. Paired with sweet grilled cherry tomatoes and onions over a bed of fresh greens, this dish is a symphony of flavor and texture. It’s healthy, satisfying, and guaranteed to be the star of your next barbecue!
Ingredients
• 1 12- to 14-ounce / 340 to 397 g package extra-firm tofu, drained and pressed
• 1/3 cup / 16 g loosely packed fresh mint leaves
• 1/3 cup / 80 ml olive oil
• 1/4 cup / 60 ml rice vinegar
• 2 tablespoons / 30 g coarsely chopped fresh ginger
• 2 small jalapeño chile peppers, seeded and coarsely chopped
• 3 cloves garlic
• 1 tablespoon / 12 g sugar
• 2 teaspoons / 4 g curry powder
• 1 teaspoon / 6 g salt, divided
• 1 teaspoon / 2 g ground black pepper, divided
• 1 large onion, sliced
• 2 cups / 300 g cherry tomatoes
• 4 cups / 120 g mesclun or mixed salad greens
Instructions
1. First, let’s prep the tofu. Slice the block of extra-firm tofu crosswise into 6 even slices. Then, cut each slice in half diagonally to create 12 perfect triangles. Arrange the tofu triangles on a layer of paper towels to drain any excess water while you whip up the marinade.
2. To make the vibrant marinade, combine the fresh mint leaves, olive oil, rice vinegar, ginger, jalapeños, garlic, sugar, curry powder, 3/4 teaspoon of the salt, and 3/4 teaspoon of the black pepper in a food processor. Cover and pulse until the mixture is just combined and fragrant.
3. Place the drained tofu triangles in a shallow dish. Sprinkle them evenly with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup (60 ml) of the marinade over the tofu, using a brush or your fingers to ensure each triangle is coated on both sides. Let it marinate at room temperature for 30 minutes to soak up all that amazing flavor.
4. After marinating, remove the tofu from the dish, letting any excess marinade drip off. In a separate medium bowl, toss the sliced onion with 2 tablespoons of the mint marinade until well-coated. Transfer the onions to a grill wok or a grill-safe tray.
5. Preheat your grill to medium heat. Place the grill wok with the onions on the grill rack. Grill for about 8 minutes, stirring occasionally, until they start to soften and char. Add the cherry tomatoes to the wok and grill for another 2-4 minutes. At the same time, place the marinated tofu triangles directly on the grill grates. Grill the tofu for a total of 8 minutes, flipping once halfway through, until you have beautiful grill marks.
6. To assemble your stunning salad, create a bed of mesclun greens on each plate. Top with the grilled tofu triangles, charred onions, and blistered cherry tomatoes. Drizzle generously with the remaining mint marinade and serve immediately.
Nutritional Information
• Nutrition Facts
• PER SERVING: 318 cal., 23 g total fat (3 g sat. fat), 0 mg chol., 599 mg sodium, 17 g carb., 5 g fiber, 11 g pro.
Pro Tips
• For the best texture, press your tofu for at least 30 minutes before slicing. This removes excess water, allowing it to absorb more marinade and get crispier on the grill.
• To prevent the tofu from sticking, make sure your grill grates are clean and well-oiled. Brush the grates with a high-smoke-point oil just before adding the tofu.
• Because chile peppers contain volatile oils that can burn your skin and eyes, always wear gloves when handling them. If you don’t have gloves, wash your hands and nails thoroughly with soap and warm water immediately after chopping.
FAQ
Q: Can I make this grilled tofu salad without a grill
A: Absolutely! You can achieve a similar charred effect using a grill pan on the stovetop over medium-high heat. Alternatively, pan-sear the tofu triangles in a hot skillet with a little oil until golden brown and crispy. The onions and tomatoes can be roasted in the oven at 400°F (200°C) until tender and slightly blistered.
Q: What can I substitute for tofu in this recipe
A: If you’re not a fan of tofu, this spicy mint marinade works wonderfully with other plant-based proteins. Try using a block of tempeh cut into triangles, large portobello mushroom caps, or even a can of drained and rinsed chickpeas tossed in the marinade and roasted until crisp.
Q: How do I store leftovers or prep this salad in advance
A: For the best results, store the components separately in airtight containers in the refrigerator for up to 3 days. Keep the grilled tofu and vegetables in one container, the salad greens in another, and the remaining marinade dressing in a third. Assemble and drizzle with the dressing just before serving to keep the greens fresh and crisp.
Q: How can I make this recipe less spicy
A: To control the heat level, you can reduce the amount of jalapeño or remove it entirely. Start with one jalapeño and make sure to thoroughly remove all seeds and white membranes, as that’s where most of the heat is concentrated. You can also add a little more sugar or a squeeze of lime to the marinade to balance the flavors.
