Skip to main content

Grilled Tofu with Creamy Asparagus Sauce

A light, creamy sauce dresses up marinated tofu cutlets for a dish that could easily be found on the menu of a high-end restaurant. Serve with steamed jasmine rice to add a floral note and soak up all the tasty sauce.

Ingredients: 

Ingredient Set Name: 

Tofu Cutlets

Ingredients: 

Ingredient Line: 
2 Tbs. low-sodium soy sauce
Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
1 tsp. maple syrup
Ingredient Line: 
14 oz. extra-firm tofu, drained and sliced lengthwise into 4 cutlets
Ingredient Line: 
¼ cup diced red bell pepper, for garnish

Ingredient Set Name: 

Sauce

Ingredients: 

Ingredient Line: 
1 lb. asparagus, trimmed and chopped (2 cups)
Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
1 large leek, white and light green parts thinly sliced (1 ½ cups)
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
¼ cup loosely packed basil leaves
Ingredient Line: 
2 Tbs. lemon juice
Ingredient Line: 
2 Tbs. toasted pine nuts, plus more for garnish, optional

Instructions: 

1. To make Tofu Cutlets: Stir together soy sauce, oil, and maple syrup in large baking dish. Add tofu, and marinate 30 minutes, turning occasionally.

2. To make Sauce: Bring large pot of salted water to a boil. Blanch asparagus 2 to 3 minutes, or until bright green and just tender. Transfer asparagus to large bowl of ice water to cool. Drain, and reserve asparagus tips for garnish.

3. Heat oil in small saucepan over medium-low heat; add leek, and sprinkle with salt, if desired. Cover, and cook 9 minutes, stirring occasionally. Add garlic, and cook 1 minute more.

4. Blend asparagus, leek, basil, lemon juice, pine nuts, and 1/3 cup water in blender until smooth and creamy. Return to skillet, and season with salt and pepper, if desired. Keep warm.

5. Heat grill or grill pan over medium-high heat. Drain Tofu Cutlets, and grill 5 minutes on each side, basting with marinade occasionally.

6. To serve: Spread 1/4 cup Sauce on plate. Place 1 Tofu Cutlet in center of sauce. Garnish with reserved asparagus tips, bell pepper, and pine nuts (if using); drizzle with remaining Sauce.

Nutrition Information: 

Calories: 
214
Protein: 
13 g
Total Fat: 
13 g
Saturated Fat: 
2 g
Carbohydrates: 
13 g
Cholesterol: 
0 mg
Sodium: 
153 mg
Fiber: 
4 g
Sugar: 
4 g
Yield: 
Serves 4

Comments on this Recipe

Made this tonight, quick and easy. good sauce. I imagine you could add the soy milk in when you are blending the asparagus with the leeks. I just used water and it worked out fine. Lots of flavour.

Is there something missing in this recipe? In the paper version of the magazine, the recipe is introduced as having, "a light soymilk-based cream sauce", yet no soymilk is listed in the ingredient list nor in the directions. Now, the online version omits the soymilk mention altogether. So, is there supposed to be soymilk in it or not? If not, where does the "creaminess" come from? Please clarify!

I give this dish 5 Stars. I made it tonight exactly as written - I didn't add any soy milk. (Note that there was a correction in the June paper edition eliminating the reference to soy milk) The sauce is delicious! I grilled the tofu on a Foreman grill - came out great. Definitely a keeper!!

This is a great recipe and has impressed many guests ! Last time I made it, I substituted lime instead of lemon juice and tai basil instead of the italian variety

This was delicious. My husband loved it too. I used cashews instead of pine nuts and agave syrup instead of maple syrup.