Grilling is not for meat alone. Tofu will get your salivary glands fired up when infused with the smoky essence of the grill. Sending cherry tomatoes to the flames makes them an even sweeter addition to this nutritious dish.
- ½ cup brown rice
- 1 block tofu, firm
- 3 tsp grapeseed oil
- ½ tsp chili powder
- ½ tsp table salt
- 2 cup cherry tomatoes
- ¼ tsp, ground black pepper
- ¼ cup fresh basil leaves, chopped
- Place rice, 1-1/4 cups water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to medium-low, and simmer covered until rice is tender, about 25 minutes. Set aside, covered, for 5 minutes. Drain any excess water, then gently fluff with a fork.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Grease grill grates.
- Line a cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Press gently to extract excess liquid. Upend tofu and slice tofu lengthwise into 2 slabs. Brush both sides with 2 teaspoons oil and season with chili powder and salt.
- Grill tofu until golden and grill marks appear, about 4 minutes per side. Give the tofu a 90-degree turn halfway through cooking each side for a nice cross-hatch pattern.
- Toss tomatoes with 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Thread tomatoes on skewers or use a vegetable grill basket. Grill until tomatoes are tender and shrivelled, about 5 minutes, turning at least once.
- Place cooked rice on serving plates and top with tofu steaks, grilled tomatoes, and freshly chopped basil.