If weeknight dinners are feeling too bland or repetitive, this grilled tofu and broccoli combo might change things up a bit. Bursting with bold flavor, smoky edges, and a silky peanut sauce, it’s proof that quick recipes for two don’t have to mean compromise.
The secret? A little heat from the grill and one unexpected shortcut ingredient—Thai red curry paste—that makes everything pop.
Built for the Grill, Made for Weeknights
High heat gives tofu and broccoli the perfect contrast—crispy on the outside, tender inside. No need to complicate things with marinades that take hours. A quick slather of curry paste before grilling does the heavy lifting.
The tofu soaks up just enough before hitting the grates, while the broccoli wedges pick up a slightly smoky edge that takes them far beyond steamed or roasted.
The peanut sauce, meanwhile, comes together in minutes. Creamy, nutty, tangy, and spicy—it’s got layers that come from just a few pantry staples.
But the real magic is in how it ties the whole dish together. Pour it over the tofu and broccoli right before serving, and it brings a hit of richness that balances the char and crunch.
A Flexible Dinner With Built-in Options
This is one of those flexible dishes that feels just as good for a date night as it does for a solo meal prep idea. Designed as a recipe for two, it scales easily.
Want to serve more? Just double everything and you’re set. Only cooking for yourself? The leftovers reheat surprisingly well, especially with a fresh squeeze of lime to wake things back up.
Plus, it adapts to most eating styles. The recipe is already vegetarian, but could be made vegan-friendly by checking the curry paste for fish products.
For a gluten-free variation, simply use a certified gluten-free peanut butter and curry paste. And if peanuts aren’t an option, almond butter works in a pinch without losing the vibe.
Tofu That’s Never Bland Again
The key to really good tofu? Treating it like a sponge—and a steak. Pressing out the water helps it absorb flavor, but grilling it like meat helps it hold its own.
Those dark lines from the grill? They’re not just for show. They add a subtle bitterness that balances the creamy sauce and citrus.
One handy tip: dry off the tofu really well before brushing on the curry paste. A dry surface means better browning, which means more flavor.
And when slicing the block, go for slabs, not cubes. Bigger pieces mean less flipping and less risk of the tofu falling apart mid-grill.
Broccoli That Deserves the Spotlight
This isn’t a side dish pretending to be dinner—it’s the real thing. Thick wedges of broccoli seared until crisp-tender are hearty enough to match the tofu bite for bite.
Cut the crowns into chunks that won’t slip through the grill, and don’t overthink it. Charred bits are good bits.
What makes this version stand out is that it’s grilled in wedges instead of tossed florets. The flat edges get caramelized, almost crunchy, while the tops soften just enough. The texture contrast is what makes the dish pop—and that’s before the sauce even goes on.
Little Additions That Take It Over the Top
The finishing touches here really matter. A scattering of chopped peanuts adds crunch, while cilantro brings a fresh herbal hit.
And if crispy shallots are around, sprinkle them on top. They deliver that addictive salty finish that pushes this from solid to “make again next week.”
Squeeze those lime wedges over everything before serving. That little zip of acid cuts through the richness of the sauce and perks up the broccoli.
Even better, serve it all on one big platter so the sauce pools and the edges mingle—like a mini feast built just for two.
Why This Recipe Deserves a Spot in the Rotation
For anyone needing new vegetarian dinner ideas, this grilled tofu with charred broccoli should be in heavy rotation.
It’s fast, full of flavor, and built to satisfy. No need for fancy equipment or specialty ingredients—just a grill, a bowl, and a few smart techniques.
Grilled Tofu with Charred Broccoli & Peanut Sauce for Two
Equipment
- Charcoal or gas grill
- Chimney starter (for charcoal)
- Grilling tongs
- Mixing bowls
Ingredients
Tofu and Marinade/Sauce
- 14 ounces firm or extra-firm tofu
- 2 tablespoons hot water plus more as needed
- 2 tablespoons creamy peanut butter
- 1 tablespoon Thai red curry paste divided
- ¼ teaspoon grated lime zest + ½ teaspoon juice plus lime wedges for serving
- ½ teaspoon table salt divided
- ⅛ teaspoon pepper divided
Vegetables and Garnish
- 12 ounces broccoli crowns cut into 4 wedges if 3 to 4 inches in diameter, or 6 wedges if 4 to 5 inches
- 2 tablespoons vegetable oil divided
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped dry-roasted peanuts
Instructions
- Prep the Tofu: Slice the tofu lengthwise into four equal slabs. Lay them flat on a paper towel–lined plate in a single layer and set aside.
- Make the Sauce: In a bowl, whisk together 2 tablespoons hot water, peanut butter, 1 teaspoon curry paste, lime zest, and juice until combined. Slowly whisk in more hot water, a teaspoon at a time, until you achieve a thick but pourable consistency. Season to taste with ¼ teaspoon salt and a pinch of pepper. Set aside.
- Season the Broccoli: In a bowl, toss broccoli wedges with 1 tablespoon vegetable oil, ¼ teaspoon salt, and a pinch of pepper. In a separate bowl, mix the remaining 2 teaspoons curry paste with the remaining tablespoon of oil, ¼ teaspoon salt, and remaining pinch of pepper.
- Marinate the Tofu: Pat tofu dry using paper towels. Coat each piece with the curry oil mixture, ensuring all sides are covered.
- Grill Setup: Charcoal Grill: Remove the grill grate and open the bottom vent. Light a chimney starter filled with 6 quarts of charcoal briquettes. Once the top coals are covered in ash, pour them out evenly over the grill bed. Replace the grate, cover with lid, and open the lid vent completely. Heat grill until hot, about 5 minutes. Gas Grill: Turn all burners to high and close the lid. Let the grill heat up for about 15 minutes.
- Grill and Finish: Clean and oil the grill grate. Place tofu and broccoli directly on the grill and cook, flipping occasionally, until the tofu is heated through and the broccoli is charred—about 6 to 10 minutes. Move everything to a serving platter.
- Garnish and Serve: Drizzle the tofu and broccoli with the prepared peanut sauce and top with chopped cilantro and peanuts. Serve with lime wedges. Add crispy shallots if desired.
Notes
- Make sure to use extra-firm tofu to hold up to grilling without breaking.
- Adjust peanut sauce thickness with additional hot water depending on your preference.
- Broccoli stalks can be peeled and grilled along with florets for less waste.
- This dish works great as a base—try adding rice or noodles to make it a complete meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.