Grilled Herbed Tofu with Avocado Cream

Total Time:
12 min
8 min
4 min

4 servings

  • Tofu:
  • One 12-ounce container extra-firm tofu, drained and patted dry
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon herbs de Provence
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cream:
  • One 6-ounce ripe Haas avocado, peeled and pitted
  • 1/2 packed cup fresh flat-leaf parsley leaves
  • 1/2 cup vegetable broth
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon fresh lime juice (about 1 large lime)
  • 1 clove garlic, peeled and smashed
  • 1 large lime, zested
  • Salt and freshly ground black pepper
  • For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.)

  • Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter.

  • For the cream: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper.

  • Spoon the cream over the tofu and serve.

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Pairs Well With
Pinot Grigio

Citrusy, light white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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