Grilled Tofu with Pesto Rice
Delicate grilled tofu is paired with fluffy jasmine rice, tender steamed carrots, and vibrant green basil pesto for a light, healthy, and flavorful meal perfect for lunch or dinner.
Equipment
- 1 grill pan or skillet
- 1 blender for pesto
- 1 steamer for carrots
Ingredients
- 14 oz firm tofu pressed and sliced into rectangles
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1½ cups cooked jasmine or basmati rice
- 3 large carrots peeled and sliced lengthwise
- ½ teaspoon salt
- 2 cups fresh basil leaves
- ¼ cup Parmesan cheese or nutritional yeast
- ¼ cup pine nuts or walnuts
- 1 garlic clove
- ¼ cup olive oil
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Cook the rice according to package instructions.
- Steam the peeled and sliced carrots for 6 to 8 minutes until tender but still bright; season lightly with salt and set aside.
- Prepare the green pesto by blending basil, Parmesan cheese, pine nuts or walnuts, garlic, lemon juice, and olive oil until smooth; season with salt to taste.
- Pat tofu dry and slice into rectangles.
- Combine olive oil, soy sauce, garlic powder, and black pepper; brush mixture evenly over tofu slices.
- Heat a grill pan or skillet over medium heat and sear tofu for 3 to 4 minutes per side until golden and heated through.
- Optionally, steam tofu for 3 minutes before searing for extra tenderness.
- Assemble plates by spooning cooked rice, arranging steamed carrots on the side, topping rice with grilled tofu, and drizzling generously with green pesto sauce.
- Serve garnished with cracked black pepper, lemon zest, or additional pesto if desired.
Notes
- Add chili flakes to pesto for extra heat.
- Swirl pesto with yogurt for creaminess.
- Use extra-firm tofu for higher protein.
- Try a cilantro-ginger sauce for an Asian twist.
- Roast carrots at 400°F for 20 minutes as an alternative.