Grilled Sea-Brined Tofu with Tomato-Caper Salsa

Grilled Sea-Brined Tofu with Tomato-Caper Salsa

A bold, plant-based adaptation of Mediterranean grilled whole branzino. Extra-firm tofu is pressed, soaked in a kelp-and-sea-salt brine for genuine marine depth, then wrapped in nori — which crisps and chars on the grill exactly as fish skin does — and grilled over high heat until golden. The vibrant tomato-caper salsa, bright with Kalamata olives, balsamic, and fresh parsley, is kept exactly as in the original. Aromatic lemon slices, rosemary, and flat-leaf parsley frame the slabs on the grate. Fully vegan; no flavour compromises.

Ingredients
[ ] 2 blocks extra-firm tofu (400 g each), pressed for at least 30 minutes then cut into 4 thick slabs
[ ] 4 sheets nori (full size)
[ ] 2 tbsp extra-virgin olive oil, plus more for oiling the grill
[ ] 1 lemon, thinly sliced
[ ] 4 sprigs flat-leaf parsley
[ ] 2 sprigs rosemary
[ ] FOR THE SEA BRINE:
[ ] 500 ml cold water
[ ] 2 tbsp fine sea salt
[ ] 1 tbsp kelp or dulse flakes
[ ] 1 tsp rice vinegar
[ ] FOR THE TOMATO-CAPER SALSA:
[ ] 2 cups diced tomatoes
[ ] 1/4 cup pitted Kalamata olives, roughly chopped
[ ] 1 tbsp drained capers
[ ] 1 small garlic clove, minced
[ ] 1/2 cup finely diced red onion
[ ] 1 cup fresh flat-leaf parsley, chopped
[ ] 6 tbsp extra-virgin olive oil
[ ] 2 tsp balsamic vinegar
[ ] Kosher salt, to taste

Instructions
[ ] 1. Wrap each tofu block in a clean kitchen towel or several layers of paper towel and press under a heavy skillet or in a tofu press for at least 30 minutes. The drier the surface, the better the sear.
Once pressed, cut each block crosswise into 2 thick slabs, yielding 4 slabs total.
In a shallow baking dish, stir together 500 ml cold water, 2 tbsp fine sea salt, 1 tbsp kelp or dulse flakes, and 1 tsp rice vinegar until the salt fully dissolves.
Submerge the 4 tofu slabs in the brine, cover, and refrigerate for 2–4 hours, or overnight for a stronger marine flavour. Do not shorten below 2 hours — this is where the sea character develops.
Combine 2 cups diced tomatoes, 1/4 cup roughly chopped Kalamata olives, 1 tbsp drained capers, 1 small minced garlic clove, 1/2 cup finely diced red onion, and 1 cup chopped flat-leaf parsley in a bowl.
Drizzle the salsa with 6 tbsp extra-virgin olive oil and 2 tsp balsamic vinegar, season generously with Kosher salt, and toss well. Set aside at room temperature to allow the flavours to meld.
Remove the tofu slabs from the brine and pat them thoroughly dry with paper towels — surface moisture is the enemy of a clean sear. Brush each slab lightly with the 2 tbsp extra-virgin olive oil.
Lay one full-size nori sheet shiny-side down. Place one tofu slab in the centre, fold the nori snugly around the slab, and brush the loose edge with a small amount of water to seal. Repeat for all 4 slabs.
Heat an outdoor grill or ridged grill pan to medium-high (400–450 °F / 200–230 °C) and brush the grate generously with oil just before cooking.
Scatter half the lemon slices, 2 parsley sprigs, and 1 rosemary sprig directly on the oiled grate where the tofu will sit
[ ] 2. they will perfume the slabs from below.
Place the nori-wrapped tofu slabs on the prepared grate over the aromatics, then lay the remaining lemon slices, parsley sprigs, and rosemary sprig on top of the slabs.
Grill undisturbed for 4–5 minutes on the first side until the nori crisps, darkens, and releases cleanly from the grate.
Slide a wide spatula underneath each slab and turn once. Grill for a further 3–4 minutes until the second side is equally crisp and golden. Trust colour and clean release as your doneness cues — there is no internal temperature target, as tofu is safe throughout.
Transfer the grilled tofu slabs to a platter, spoon the tomato-caper salsa generously over and around them, garnish with any remaining lemon slices and fresh parsley, and serve immediately.

https://www.cuisinesavvy.com/recipe/grilled-sea-brined-tofu-with-tomato-caper-salsa