Grilled Tofu with Pesto Rice
A light and flavorful plate of grilled tofu served over fluffy jasmine or basmati rice, tender steamed carrots, and vibrant green basil pesto for a healthy, satisfying meal.
Equipment
- 1 grill pan or skillet
- 1 steamer for carrots
- 1 blender for pesto sauce
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 rice according to package directions.
- Steam carrots for 6–8 minutes until tender but still bright.
- Season steamed carrots lightly with salt and set aside.
- Blend basil, Parmesan cheese, nuts, garlic, lemon juice, and olive oil until smooth.
- Season pesto with salt to taste.
- Pat tofu dry and brush with a mixture of olive oil, soy sauce, garlic powder, and black pepper.
- Heat grill pan or skillet over medium heat.
- Grill or sear tofu for 3–4 minutes per side until lightly golden and warmed through.
- Optionally, steam tofu for 3 minutes before searing for extra tenderness.
- Spoon cooked rice onto plates and arrange steamed carrots on the side.
- Top rice with grilled tofu and drizzle generously with green pesto sauce.
- Serve finished plates with cracked pepper, lemon zest, or extra pesto if desired.
Notes
- Add chili flakes to pesto for extra heat.
- Swirl pesto with yogurt for creaminess.
- Use extra-firm tofu for more protein.
- Try cilantro-ginger sauce for an Asian twist.
- Roast carrots at 400°F for 20 minutes as an alternative.