⅓ cup extra virgin olive oil
3 sprigs fresh rosemary, stemmed and roughly chopped
2 cloves garlic, roughly chopped
1 (14 oz) package House Foods firm tofu, sliced into even 8 slices
2 tbsp olive oil
2 shallots, finely chopped
⅓ cup red wine vinegar
¼ cup honey
1 cup cherry tomatoes, chopped
1 sprig rosemary, chopped
Whisk together the olive oil, rosemary, garlic, and salt and pepper. Add tofu to a large zip top bag and pour the marinade over them. Place in fridge, press between two plates, and marinade for at least 2 hours.
Heat grill to medium high heat.
Meanwhile, add the olive to a saucepan over medium heat. Once hot, add the shallots and sauté until tender. Add the vinegar, honey, and chopped cherry tomatoes. Let simmer for 10 minutes until it reduces and thickens. You want the sauce to coat the back of a spoon. Stir in chopped rosemary.
Remove the tofu from the marinade letting excess marinade drip off. Season again lightly with salt and pepper. Grill tofu on both sides for 3-4 minutes each. Brush the sauce on the tofu the last minute of grilling. Serve tofu with extra sauce.
*Recipe created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin, and courtesy of House Foods.*