Grilled Tofu Salad

By Kay Chun

Updated October 9, 2023

  • A large white plate holds grilled tofu salad, which is generously scattered with chopped herbs and cheese shavings. Grilled slices of bread sit nearby, and some of the salad has been served onto a smaller plate.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30
Rating
4(414)
Comments
Read comments

Perfect for simple summer grilling, this vegetarian salad makes a great weeknight meal or easy-to-transport picnic fare. Grilled tofu and zucchini pick up smoky notes and light char from the grill in just 10 minutes. They’re dressed in a rich and tangy lemon-miso vinaigrette that does double duty as basting sauce and dressing. The grilled salad is brightened by a final shower of fragrant herbs, plus a raw snap pea topping that adds fresh, crisp bites. Leftovers turn into a fantastic pasta salad the next day; simply toss with cooked short pasta and finish with more olive oil and grated Parmesan. 

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Ingredients

Yield:4 servings

  • Neutral oil, for greasing grates

  • 2 tablespoons lemon juice

  • 2 tablespoons white miso

  • 1 teaspoon minced garlic

  • 6 tablespoons extra-virgin olive oil

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 4 slices sourdough or country bread

  • 1 pound firm tofu, drained, patted dry and sliced crosswise into 4 (1-inch-thick) slices

  • 1 pound (2 medium) zucchini, quartered lengthwise

  • 4 ounces snap peas, thinly sliced on the bias (1 ¼ packed cups)

  • ½ cup mixed chopped herbs (such as parsley, dill, chives and scallions)

  • Parmesan (optional), for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

30 grams carbs; 530 calories; 20 grams monosaturated fat; 10 grams polyunsaturated fat; 5 grams saturated fat; 37 grams fat; 8 grams fiber; 778 milligrams sodium; 27 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat grill to medium and grease grates with neutral oil. In a small bowl, combine the lemon juice, miso, garlic and 2 tablespoons of water and whisk, mashing the miso until it dissolves. While whisking constantly, slowly drizzle in ¼ cup of the olive oil; season with salt and pepper.

  2. Step 2

    Brush both sides of the bread with the remaining 2 tablespoons olive oil. Season tofu and zucchini with salt and pepper, then brush ¼ cup of the lemon-miso dressing evenly all over both. Grill, turning occasionally, until bread is toasted, tofu is nicely charred and zucchini is tender, about 5 minutes for the bread and 8 minutes for the tofu and zucchini.

  3. Step 3

    Transfer the tofu and zucchini to a cutting board; slice the tofu crosswise 1-inch-thick and chop the zucchini into 1-inch pieces.

  4. Step 4

    Arrange the grilled tofu and zucchini on a large serving platter and drizzle over 2 tablespoons of the dressing. Add snap peas and herbs to the remaining dressing and toss to evenly coat. Scatter the mixture all over the salad and shave some cheese on top, if using. Serve with grilled bread on the side.

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Ratings

4 out of 5
414 user ratings
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Comments

Joycets

Delicious!!!! The lemon brings a brightness and flavor punch to the miso. Didn't grill, instead baked the tofu and zucchini at 400 to get a crispy coating. Be sure to have dressing left for the final salad assemblage. Good return for the easy effort.

C Davis

I eat tofu at least 4 days a week and ALWAYS press it!!! Even the extra firm has some liquid in it. Just my 2 cents!

Susan

Works with grill pan or under broiler

Alyson, PNW

Delicious as listed. Loved it. No need to bother with the Parmesan. But 10 minutes prep time?? A ridiculous claim. Well, maybe if you have five people helping…

Don

Next time I’ll put the tofu in a press overnight, then marinate it through the day. The dressing would be good on almost anything!

Kristin

Followed this recipe exactly EXCEPT I substituted branzino for the tofu and served all of it over brown rice. Delicious

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