Grilled Miso-Soy Tofu with Edamame and Cucumber Green Salad

The temperatures have dropped dramatically in the Bay Area over the last few weeks, and by dramatic, I mean we’ve gone from the toasty 80’s of summer to the cold 60’s of autumn. Clearly, the gritty east coaster in me has long disappeared and been replaced by a soft Californian. We may get a few more uses out of the grill before the rainy winter begins. Luckily my All-Clad grill pan allows for grilled proteins and vegetables all year long. After all when the temperature drops, there’s nothing I like more than heating up the kitchen with high-temp cooking and filling it with smells of summer.

One protein you’ll find on my grill pan all year long is tofu, since it can be hard to wrestle with on outdoor grills. Depending on what type of tofu you purchase, it may not withstand the grates of your BBQ. The softer types will likely stick, crumble, and break. Grill pans end up being much more forgiving but still give you those gorgeous amber grill marks.

One of my favorite marinades to accompany grilled tofu is a mis0-soy* blend that can easily double as a salad vinaigrette or be used to flavor roasted vegetables. Talk about kitchen efficiency – make one sauce and use it for multiple purposes! The recipe below uses our miso-soy sauce to season our grilled tofu (cause plain tofu is just not good) and also to dress a healthy green salad that can be filled with whatever is in season. We managed to catch a few good remaining cucumbers but as we enter autumn, a good substitute will be grilled broccoli, persimmons, or mushrooms. If you’d like to try your grilled tofu with a side of miso-soy roasted vegetables, I highly recommend these carrots. Happy autumn grilling!

*Miso has so much flavor to it that a little goes a long way. Since it’s fermented, it’ll last forever in your fridge for many marinades, vinaigrettes, and soups.