Who says tofu can’t turn heads? We take our favorite local tofu, slice it thick, and give it the royal treatment—brushed with an Oregon Growers peach preserve and dark rum glaze, then grilled to golden perfection. Pair it with smoky grilled peaches and summer veggies, and you’ve got a plant-based showstopper that’s equal parts fun, fancy, and totally deck-dinner-worthy. Bonus points if you serve it with a Market Kitchen salad and a cold drink in hand.
Serves: 4
Difficulty: easy
Prep time: 20 min
Inactive time: 30 min
Cook time: 15 min.
Allergens: soy
Ingredients
Peaches and Rum Tofu Steaks
- 2 lb. firm tofu split horizontally into large ‘steaks’
- 1 c Oregon Growers Peach Preserves
- 3 T rum
- 1 T apple cider vinegar
- 1 t Dijon mustard
- Dash local hot sauce
- ½ t salt
- ½ t black pepper
Grilled Fruit and Vegetables
- 2 12 oz. fresh or frozen local peaches
- 1 each red and yellow bell pepper, cut into chunks
- ½ red onion, cut into rings
- 2 T olive oil
- Pinch each salt and pepper
- ½ c toasted pecans (optional)
Steps
- Combine all peaches and rum marinade for tofu in a sealable container or ziptop bag. Add tofu steaks and marinate 1-4 hours.
- Preheat grill. Remove tofu steaks and reserve all marinade. Grill tofu on both sides until marked well. Move to indirect heat and cook slowly to 165F internal temp, basting well with reserved marinade several times to create a thick glaze. Remove from heat and serve hot.
- Meanwhile, toss peaches, peppers and onion with olive oil, salt and pepper. Lightly grill all until marked and heated through. Serve alongside grilled tofu.
