Grilled tofu with lemon & rosemary is perfect for a sunny summer meal. Fragrant garlic and rosemary permeate the tofu and fill it with flavor. Serve with a salad, grilled vegetables, or roasted potatoes.
Juice of 1 large lemon (about ¼ cup)
1 Tablespoon tamari
1 teaspoon extra virgin olive oil
1 teaspoon dried rosemary, crushed between fingers
3 cloves garlic, grated with a Microplane zester
A few shakes (or grinds) black pepper, to taste
10 ounces vacuum packed tofu, cut into 1/2 inch slices*