Grilled Tofu with Sautéed Greens

My vegetarian dinner guests love this dish and so do I!  Feel free to use other greens in place of the spinach, such as bok choy or Swiss chard.  If you don’t have black sesame seeds, regular white sesame seeds work just as well.      

Grilled Tofu with Sautéed Greens


Quantity Ingredients
Grilled Tofu:
1 pkg (350 g) extra firm tofu
2 tsp (10 ml) sesame oil
2 tbsp (25 ml) unseasoned rice vinegar
1 tbsp (15 ml) brown sugar
1 clove garlic, crushed
Sautéed Greens:
1 tsp (5 ml) canola oil
1 clove garlic, crushed
8 cups (2 L) baby spinach leaves
Pinch red pepper flakes, or to taste
Freshly ground black pepper, to taste
Pinch coarse sea salt, or to taste
¼ tsp (1 ml) black sesame seeds


Slice tofu width-wise into 6 pieces (each slice about 3/4 –inch thick).

Place a layer of paper towel, or clean tea towel, on a cutting board.  Arrange tofu in a single layer; cover with another layer or paper towel (or tea towel), and firmly press on tofu to remove excess moisture.  Repeat two more times with dry paper towels, or tea towels.

In a shallow dish, whisk together sesame oil, rice vinegar, brown sugar and garlic.  Add tofu; marinate for at least 30 minutes, turning once.

Preheat grill over medium heat.

Meanwhile, heat canola oil in a skillet over medium heat.  When pan is hot, add garlic and sauté for 30 seconds.  Add spinach and sauté for 2 minutes, or until most of the spinach is wilted, but some leaves still retain their shape.  Season with red pepper flakes and pepper; remove from heat, and cover to keep warm.

Place tofu on preheated grill and reduce heat to medium-low.  Grill for 4 to 5 minutes per side, turning once or twice, or until tofu turns golden brown, and has visible grill marks.

Divide sautéed greens between two plates; sprinkle with sea salt and black sesame seeds.  Gently place three pieces of tofu over sautéed greens.

Serve immediately.

Serves 2.

Nutriton per serving: 345 cal, 28 g pro, 20 g total fat (2 g saturated fat), 17 g carb, 0 g fibre, 0 mg chol, 442 mg sodium

Source: Leslie Beck's Healthy Kitchen