Grilled Tofu Steaks with Piquillo Salsa Verde

Serving Size: 4
Prep Time:
Total Time:


  • 8 jarred piquillo peppers drained, rinsed and cut into 1/2-inch-thick strips
  • 18 Ounce firm tofu, drained and sliced into 8 rectangles
  • kosher salt and freshly ground pepper
  • 5 Tbsp extra virgin olive oil
  • pinch of cayenne
  • 0.5 tsp ground cumin
  • 1.5 Tbsp sherry vinegar
  • 1 shallot, minced
  • 3 Tbsp finely chopped flat-leaf parsley leaves
  • 3 Tbsp capers, drained and coarsely chopped
  • 4 1/2-inch-thick slices of ciabatta


  1. Light a grill or preheat a grill pan. In a medium bowl, mix the piquillo pepper strips with the chopped capers, chopped parsley, minced shallot, sherry vinegar, ground cumin, cayenne and 3 tablespoons of the olive oil. Season the piquillo salsa verde with salt and pepper.
  2. Pat the tofu slices dry with paper towels. Brush the tofu and bread on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the bread over moderately high heat, turning once, until lightly charred, about 2 minutes. Grill the tofu, turning once, until grill marks form and the tofu is heated through, about 6 minutes. Transfer the grilled bread and tofu pieces to plates. Spoon the piquillo salsa verde over the tofu and serve.

Recipe courtsey of Melissa Rubel Jacobson.
Image Credit: Stephanie Foley