GRILLED TOFU WITH PEACH, ALMOND BUTTER & MISO SAUCE
Perfectly grilled tofu comes to life when brushed with a tangy and slightly sweet peach almond butter sauce. Firm slabs of tofu develop a satisfying crust on the grill that gives way to a pleasant chewy texture. Combined with the sweet-sour peach sauce, it kind of gives a BBQ tofu vibe! The sauce features whole food ingredients like peaches, almond butter, miso, lemon juice, ginger, and dried chilis. Every bite has a bit of sweetness, a tart edge, and deep umami flavour. Garnishing the grilled tofu with some tiny dices of peach and fresh herbs really amps up the visual appeal, but is totally optional! This recipe was created by Laura Wright, the founder and recipe developer behind The First Mess, a celebrated plant-based blog known for its seasonal, wholesome recipes and beautiful photography.
INGREDIENTS
Makes 4 servings
Peach, Almond Butter & Miso Sauce:
- 2 tsp olive oil
- 1 small shallot, diced
- 2-inch piece ginger, peeled and minced
- ¼ tsp ground chilis
- 2 medium ripe peaches, pitted and chopped
- ½ cup water, plus extra
- 2 tsp white miso
- 1 tbsp maple syrup
- 2 tsp lemon juice
- salt and pepper, to taste
Tofu:
- 2 lb (908 grams–2 blocks) firm or extra firm tofu, sliced into ¾-inch thick pieces
- oil spray
- 1 tsp ground coriander
- ½ tsp sumac
- ¼ tsp allspice
- salt and pepper, to taste
INSTRUCTIONS
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Make the peach almond butter sauce: Heat a medium sauté pan over medium heat. Once hot, pour in the oil and add the shallots. Sauté shallots until soft and translucent, about 4-5 minutes. Add the ginger and chilis, and stir for about 30 seconds. Add the peaches. Continue to sauté and stir the peaches here and there until they’re starting to break down, about 5 minutes.
- Add the water and let it simmer for a couple minutes. Transfer all of the contents of the pan to an upright blender. Add the almond butter, miso, and maple syrup. Blend on high until completely smooth. Add more water if necessary to get the blades going. Pour the peach mixture back into the pan and return it to medium heat on the stove.
- Bring the peach sauce to a simmer and add the lemon juice, salt, and pepper. The consistency should be fluid, but the sauce should also coat the back of a spoon. Taste it for seasoning and adjust if necessary. Turn off the heat and set aside. You should have about 1 ½ cups of sauce total.
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Prepare and grill the tofu: Cut the tofu blocks into slabs about ¾ inch thick (you’ll get 4 per block) and lay them out on a clean kitchen towel. Press another clean kitchen towel on top and press excess moisture out.
- Place the dried tofu pieces on a plate and spray them with oil. Season tofu with the spices, salt, and pepper.
- Preheat your grill to high and clean it very well. Oil the grates on one side of the grill and place the tofu on the grates. Turn the heat to medium-low under the tofu and close the lid (but leave it high in other zones).
- Once the tofu has browning and a “crust” on the underside (after about 10 minutes), flip it over. Cook it for another 10 minutes to brown the other side.
- Brush the up facing side with the peace sauce and flip. Let it cook for a minute or two. Flip the tofu and repeat brushing on the other side.
- Serve the tofu hot with extra peach sauce and chopped fresh herbs on top if you like. Enjoy!
*Notes: Chopped nectarines, apricots or plums would also work in the base of this sauce! It is really important that your grill grates are clean and well seasoned. Tofu loves to stick in non-ideal grill conditions!
