• Sumo

This grilled tofu recipe is just in time for Spring and Summer weather! Bring on the grill!


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Rating: 41

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Serving Size: 4




  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Maple Syrup
  • 14oz Extra-Firm Tofu, drained and sliced lengthwise
  • 1/4 Cup Red Bell Pepper, diced
  • 1 Pound Asparagus, trimmed and chopped
  • 1 Tablespoon Olive Oil
  • 1 Leek, white and light green parts chopped
  • 1 Teaspoon Garlic, minced
  • 1/4 Cup Basil Leaves
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Pine Nuts


  1. In a large baking dish stir together the soy sauce, 1 tablespoon of olive oil and syrup until combined then marinate the tofu strips for 30 minutes; turn occasionally.
  2. Bring a large pot of well salted water to boiling and cook the asparagus for 3 minutes. Remove and plunge into an ice water bath. Drain and reserve the asparagus tips.
  3. In a small saucepan over medium-low heat, heat the remaining oil, add in the leek and sprinkle with a little salt. Cover and cook for 9 minutes, then add the garlic and cook one minute more.
  4. In a blender combine the asparagus, leek mixture, basil, lemon juice, pine nuts and 1/3 cup of water and blend until creamy and smooth. Add the mixture back into the skillet and heat through.
  5. Heat the grill to medium and grill the tofu cutlets for 5 minutes on each side; baste with marinade occasionally.
  6. Serve with asparagus tips as a garnish.