Marinated Grilled Tofu “Steaks”

Tofu is beautiful on the grill, and these “steaks” form a “meaty” crust. And while tofu is often thought of as going in an Asian direction, we've created a simple, Greek-style marinade. The flavor is subtle though, and this tofu works just fine in Mediterranean or Asian dishes. For a different flavor profile, swap out the olive oil for peanut oil, the lemon juice for lime juice, and the oregano for cilantro. Or try this as shish kabobs. Cut the tofu into 1½-inch chunks to thread on skewers, alternating with cherry tomatoes and chunks of summer squash, red onion, and bell pepper.


  • 1 package extra firm tofu (14 ounces)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons fresh oregano, minced
  • 2 cloves garlic, grated
  • sea salt and freshly ground black pepper, to taste


  • Remove tofu from its container. Cut the tofu in half crosswise to form 2 large slabs about 1 inch thick. Place it on a cutting board set up next to your kitchen sink. Place a folded kitchen towel under the end farthest from the sink, so the cutting board is at a slight angle, and the tofu drains directly into the sink. Top with another cutting board or a plate, and weight it down with 2-3 cans. Let it stand 30 minutes, while you pull together the rest of the ingredients.
  • Whisk together the oil and remaining ingredients in an baking dish large enough to hold the tofu in a single layer. When the tofu is done draining, cut each half diagonally, to form a total of 4 triangles. Place tofu in the marinade, turning to coat. Let it stand 30 minutes at room temperature, turning every 10 minutes or so.
  • Preheat grill to high heat.
  • Remove tofu from marinade, allowing any excess to drip back into the dish, and reserving the marinade. Grill 10 minutes, basting with reserved marinade, and turning halfway through. Remove to a serving platter, and drizzle with any remaining marinade.
Servings: 4
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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