Marinated griddled tofu with roasted potato salad and confit cherry tomatoes

Ingredients

• 4 blocks, about 180 g eachplain tofu
• 200 ggrapeseed oil
• 1 bunchfresh basil
• 6 mediumyellow-fleshed potatoes
• 3sweet potatoes
• 200 gcherry tomatoes
• to tastesoy sauce
• to tastedried oregano
• to tasteblack pepper
• 2 sprigsrosemary
• 2 clovesgarlic
• to tastesalt

Instructions

1. 1

   Make basil oil

   Blanch the basil leaves in salted boiling water for a few seconds, then cool them in iced water. Drain and gently squeeze out excess water. Blend the leaves with the grapeseed oil and strain through a fine-mesh sieve. Season lightly with salt.

2. 2

   Season the tofu

   Dress the tofu with a little neutral grapeseed oil, 2–3 tablespoons of soy sauce, a pinch of salt, a grind of black pepper and a pinch of oregano.

3. 3

   Griddle the tofu

   Cook the tofu on a very hot griddle for a few minutes on each side.

4. 4

   Roast the potatoes

   Peel the potatoes and cut them into even-sized cubes. Toss with oil, salt and pepper, then spread them on a baking tray with the rosemary and unpeeled garlic cloves. Bake at 180°C for about 40 minutes.

5. 5

   Roast the tomatoes

   Halve the cherry tomatoes and cook them in a pan for a few minutes with a little oil and a pinch of salt. Leave them to cool until just warm.

6. 6

   Plate and finish

   Arrange the potatoes on plates with some of the tomatoes. Cut each tofu block into four triangles and place on top. Finish with a generous drizzle of basil oil.

What is griddled tofu with potato salad?

This is a Mediterranean-inspired plate of griddled tofu, roasted potatoes and sweet potatoes, and cherry tomatoes. The recipe pairs tofu seasoned with soy sauce and herbs with a fresh basil oil.

Tofu has roots in East Asian cooking, while this version uses familiar Mediterranean ingredients such as basil, rosemary and olive-oil-style seasoning. Roasting the potatoes and finishing the dish with basil oil give it contrast in both flavour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The potatoes and sweet potatoes provide most of the carbohydrates, while the grapeseed oil and basil oil contribute most of the fat. Tofu supplies protein, with additional flavour from the soy sauce. For a balanced plate, add a generous serving of leafy salad or other non-starchy vegetables.

The basil oil

Blanching the basil briefly helps soften the leaves before blending; cooling them straight away in iced water stops them cooking further. Squeeze gently so the leaves are not waterlogged before blending with the grapeseed oil.

Straining gives the oil a smoother finish. Add only a light seasoning at this stage, since the tofu marinade also includes salty soy sauce.

Seasoning the tofu

Soy sauce brings savoury depth, while oregano and black pepper add a restrained herbal note. A little oil helps coat the tofu before it meets the hot griddle.

The method does not specify a marinating time, so season the tofu shortly before cooking. If the blocks are wet, pat them dry first so the surface is better placed to take on colour.

Roasting the potatoes

Even-sized cubes are useful here because they cook at a similar rate. Toss the yellow-fleshed potatoes and sweet potatoes with oil and seasoning, then spread them out with the rosemary and unpeeled garlic.

At 180°C, the stated roasting time is about 40 minutes. Check that the cubes are tender before serving; their size and your oven can affect how quickly they cook.

Griddling and roasting cues

Griddle the tofu on a very hot surface for a few minutes per side. Turn it when the underside has developed some colour and the piece releases without needing to be forced.

The cherry tomatoes need only a few minutes in the pan. Take them off once softened and lightly roasted, then let them cool until warm while you finish the other components.

Putting the plate together

The recipe serves the potatoes with a few tomatoes, then places the tofu on top, cut into four triangles per block. A generous drizzle of basil oil ties the components together.

The potatoes and tomatoes can be arranged while the tofu is still hot from the griddle. Add the basil oil at the end so its fresh flavour remains prominent.

What to serve alongside

The roasted potatoes make this a substantial plate, so it can be served on its own as a complete meal. For a fresher contrast, add a simple green salad dressed lightly with vinegar.

Keep extra soy sauce or basil oil at the table for those who want a stronger savoury or herbal finish.

Recipe notes & tips

• Cut the potatoes into similar-sized cubes so they roast evenly.
• Keep the basil blanching brief, then cool the leaves immediately in iced water.
• Use a very hot griddle and avoid moving the tofu too often as it cooks.
• Spread the potatoes out on the tray rather than piling them up.
• Halve the tomatoes evenly so they soften at a similar pace.

Variations

• Add lemon: finish the potatoes and tofu with a little lemon juice for a brighter flavour.
• Use fresh oregano: swap in a small amount of fresh oregano for the dried seasoning.
• Add greens: serve with rocket or a simple mixed-leaf salad.
• Change the herbs: blend a little parsley with the basil for a different herbal note.
• Make it spicier: add chilli flakes to the tofu seasoning.

Common mistakes to avoid

• Uneven potato cubes: cut them to a similar size so smaller pieces do not overcook before larger ones are tender.
• Wet tofu: pat it dry before seasoning to help it cook well on the griddle.
• Cool griddle: heat the griddle thoroughly before adding the tofu so it can develop colour.
• Crowded potatoes: spread the cubes across the tray so they roast rather than steam.
• Overcooked basil: blanch the leaves for only a few seconds and cool them promptly in iced water.

How to store

Store leftovers in an airtight container in the fridge and use within 2 days. Reheat the potatoes and tofu in a pan or oven until hot; add the basil oil after reheating. The tomatoes and basil oil can also be kept separately.

Frequently asked questions