By Kay Chun
Updated Oct. 10, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30
- Rating
- 4(269)
- Notes
- Read community notes
Perfect for simple summer grilling, this vegetarian salad makes a great weeknight meal or easy-to-transport picnic fare. Grilled tofu and zucchini pick up smoky notes and light char from the grill in just 10 minutes. They’re dressed in a rich and tangy lemon-miso vinaigrette that does double duty as basting sauce and dressing. The grilled salad is brightened by a final shower of fragrant herbs, plus a raw snap pea topping that adds fresh, crisp bites. Leftovers turn into a fantastic pasta salad the next day; simply toss with cooked short pasta and finish with more olive oil and grated Parmesan.
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Ingredients
Yield:4 servings
- Neutral oil, for greasing grates
- 2tablespoons lemon juice
- 2tablespoons white miso
- 1teaspoon minced garlic
- 6tablespoons extra-virgin olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- 4slices sourdough or country bread
- 1pound firm tofu, drained, patted dry and sliced crosswise into 4 (1-inch-thick) slices
- 1pound (2 medium) zucchini, quartered lengthwise
- 4ounces snap peas, thinly sliced on the bias (1 ¼ packed cups)
- ½cup mixed chopped herbs (such as parsley, dill, chives and scallions)
- Parmesan (optional), for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
530 calories; 37 grams fat; 5 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 10 grams polyunsaturated fat; 30 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 27 grams protein; 778 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat grill to medium and grease grates with neutral oil. In a small bowl, combine the lemon juice, miso, garlic and 2 tablespoons of water and whisk, mashing the miso until it dissolves. While whisking constantly, slowly drizzle in ¼ cup of the olive oil; season with salt and pepper.
Step
2
Brush both sides of the bread with the remaining 2 tablespoons olive oil. Season tofu and zucchini with salt and pepper, then brush ¼ cup of the lemon-miso dressing evenly all over both. Grill, turning occasionally, until bread is toasted, tofu is nicely charred and zucchini is tender, about 5 minutes for the bread and 8 minutes for the tofu and zucchini.
Step
3
Transfer the tofu and zucchini to a cutting board; slice the tofu crosswise 1-inch-thick and chop the zucchini into 1-inch pieces.
Step
4
Arrange the grilled tofu and zucchini on a large serving platter and drizzle over 2 tablespoons of the dressing. Add snap peas and herbs to the remaining dressing and toss to evenly coat. Scatter the mixture all over the salad and shave some cheese on top, if using. Serve with grilled bread on the side.
Ratings
4
out of 5
269
user ratings
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Cooking Notes
Joycets
Delicious!!!! The lemon brings a brightness and flavor punch to the miso. Didn't grill, instead baked the tofu and zucchini at 400 to get a crispy coating. Be sure to have dressing leftfor the final salad assemblage. Good return for the easy effort.
C Davis
I eat tofu at least 4 days a week and ALWAYS press it!!! Even the extra firm has some liquid in it. Just my 2 cents!
Susan
Works with grill pan or under broiler
Nic M
Made this for Father's Day for my vegetarian dad. I used extra firm tofu; I didn't press it; it was still delicious. You will be ok if you don't press it :)
Grams
Very good we thought! Added basil because we had it. Used a little Cojito cheese for the same reason. Used left over grilled tofu and a little left over grilled salmon because it’s what was available. Seems that the basic recipe is good enough to handle what’s left and turn it it into a very nice dish.
joanie
Thought it was delicious and don’t think I would change a thing!
rlc
No need to press the tofu first?
Rebecca
This was so delicious and simple. Made exactly as instructed.
Laura B
Cooked it as written just to see what I would change - this was truly excellent as is. Better than the sum of its parts. Will put in regular summer rotation.
Torrey
Really good, but I found that it only served three of us with no leftovers. So, unless you're making this as a side dish, if it's your main meal you probably will need to more than 1x the recipe to get to the 4 full servings it lists. I would also increase the peas amount, but that's just a personal preference because I really like them. I went a bit heavier on the lemon juice simply because the lemons I pressed had more juice than the recipe called for, and then I just cut back on the water.
DaisyShine
This sauce is amazing. Suggest serving the couscous instead of bread. Sauce could make anything taste better!
Mo
Really great. I only had red miso and it worked just fine.
carolyn
Made this tonight . Very easy. Grill times perfect . I toss with scallions and parsley . I did not use cheese and I don’t think it needed any. Look forward to trying with pasta . Did not need bread either but could have been good
ac
If you don't want to grill. I pan fried flavors hodo tofu and zoodled the zucchini! Delicious
Anna
Very successful and enjoyed by all in dinner party. Marinated the tofu in the dressing for an hour before grilling.
debsa
Re: the question of pressing. Rather than press, I drain, pat dry then dust v lightly with arrowroot powder (& a little salt and pepper). This seems to absorb the extra liquid and encourages a crispy coating. Once cooked, the tofu develops a crispy/chewy outer crust with moist and tender inside….a consistency akin to frying, but without oily residue.
Jenn
I made this in a frying pan and it turned out great. What I love about recipes like this is they give me ideas about adding more / different vegetables. This helps me cook more veg and thus eat more veg. Yay! Hetty's book is on my Christmas list.
Tracy
This is great but the zucchini makes it so it doesn’t keep that well. Everything else keeps fine but the zucchini gets a little soggy. I think next time I would add the zucchini to individual dishes and save the rest (which would still taste great) without.
elise
Flavorful summer dish, a crowd pleasing recipe! Great dressing— I let the tofu and zucchini marinate for an hour or so before grilling, and was very generous with chopped herbs and snap peas. Refreshing and filling. I cut the tofu block lengthwise to grill then sliced. Nice to munch on with grilled bread but would still enjoy without. Will make again!!!
beekoleek
Made this recipe with broccolini and green beans instead of zucchini and snap peas -- and I don't have a grill, so I broiled the tofu and veggies in the oven, side by side on the same baking sheet (turning everything over and brushing with dressing midway through). My mix of fresh herbs was parsley, basil, rosemary and a touch of mint, cuz that's what I had. Everything was absolutely DELICIOUS.That dressing is the bomb.
thereyougothen
How do you know if you are slicing your tofu crosswise or lengthwise?
Barbara Titus
Broiled the squash and tofu,used dill, scallions and parsley. Fabulous!
Maggie B
This was good, but would benefit from a counterpoint, like a mild and creamy cheese (more than the Parmesan garnish), or a nutty grain.
Toussaint
We laughed as we gathered the ingredients, because this is definitely one of the stranger combinations we've seen at this site. But it's absolutely fabulous and wouldn't change a thing. We did skip the parmesan but will try it next time!
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