Description
Protein-packed grilled tofu “steaks” marinated, grilled, and served with an easy apricot cucumber mint compote and fresh seasonal veggies.
Ingredients
- 1 16 oz. block extra firm tofu, drained and rinsed
- 2 TBSP white rice vinegar
- 2 TBSP balsamic vinegar
- 1 tsp pure maple syrup
- 1⁄2 cucumber, grated
- 1 apricot, grated
- 1 TBSP fresh mint
- 1 tsp maple syrup
- 6–8 cups green beans, trimmed
- cooked quinoa, optional for serving
- fresh mint, for serving
Instructions
- Wrap the tofu in a towel and press to remove moisture, then cut into 1⁄2” slices.
- Mix the white rice vinegar, balsamic vinegar, and maple syrup together in a large baking dish.
- Add the sliced tofu to the baking dish and cover it with plastic wrap. Chill the dish in the refrigerator for 30 minutes to marinate, flipping the tofu once at the halfway point.
- While the tofu is marinating, prepare the apricot cucumber mint compote. Add the grated cucumber, apricot, and mint to a bowl and stir in the maple syrup, then toss everything to combine. Store the compote in the refrigerator until it’s ready for use.
- Start up your grill or grill pan and turn to medium heat. Once it’s warm, place the tofu on the grill using tongs and cook for about six minutes on each side, or until it’s slightly blackened. Flip and repeat.
- Heat a bit of avocado oil in a large skillet over medium high. Add the green beans and cook them for 8-10 minutes, stirring often, until they’re vibrant green and tender crisp.
- To serve, divide the tofu and green beans between plates and serve with optional cooked quinoa or grain of choice. Top the tofu with the apricot cucumber mint compote and serve immediately.
- Store the leftovers separately in the refrigerator for 5-7 days and reheat before serving.
Notes
Recipe heavily adapted from Meal Prep On Fleek
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Entree, Main Meal
- Method: Grill
- Cuisine: Vegan, Gluten-Free, Oil-Free