Roast Tofu with Grapes in Maple Syrup
37 min · 10 steps
Medium: 31–60 min or 7–12 steps
About this dish
Pressing the tofu until bone-dry and searing it hard in a cast-iron skillet creates a lacquered, caramelised crust that carries the maple-grape pan sauce without turning soggy — the technique that separates a genuinely compelling vegan main from a bland afterthought.
Allergy Info
Soya, Sulphites, Mustard
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Red Seedless Grapesleft whole on small clusters where possible400 g
- Garlic clovesthinly sliced3 cloves
- Fresh thyme sprigs2 sprigs
- Fresh rosemary1 sprig
- Fresh flat-leaf parsleyfinely chopped1 tbsp
Plant Proteins
- Extra-Firm Tofu400 g each, pressed and cut into 2 cm slabs2 blocks
Spices & Seasonings
- Flaky sea saltplus more to taste1 tsp
- Black pepperfreshly cracked0.5 tsp
Oils & Condiments
- Pure Dark Maple SyrupGrade A Dark Robust or Grade B80 ml
- Dry red winesuch as Pinot Noir or Merlot60 ml
- Balsamic vinegaraged30 ml
- Neutral oilsuch as grapeseed, divided3 tbsp
- Olive oil2 tbsp
- Dijon mustard1 tsp
Utensils
- Cast-iron skillet
- Wire rack
Method
Press each tofu block between two clean kitchen towels, weight with a heavy pan, and press for at least 30 minutes to remove as much moisture as possible — this stage is unattended. Once pressed, cut into 2 cm slabs, pat dry, and season generously on both sides with flaky salt and black pepper.
Refrigerate the pressed, seasoned tofu slabs uncovered on a wire rack for 1 hour to further dry the surface — this stage is unattended.
In a small bowl, whisk together the maple syrup, red wine, balsamic vinegar and Dijon mustard until fully combined. Set aside.
Heat a large cast-iron skillet over high heat until it begins to smoke. Add 2 tablespoons of neutral oil, then lay the tofu slabs in a single layer — they should sizzle aggressively on contact. Sear for 4–5 minutes without moving, until the undersides are deep golden-brown and release cleanly from the pan.
Flip the tofu and sear the second side for 4 minutes until equally caramelised. Transfer the tofu to a plate and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of neutral oil and the olive oil to the same pan. Add the garlic, thyme sprigs and rosemary sprig and cook for 1–2 minutes, stirring, until the garlic is fragrant and just beginning to turn golden at the edges.
Add the grapes to the pan and cook for 4–5 minutes, shaking the pan occasionally, until the skins begin to blister and the grapes release their juices.
Pour the maple-wine mixture into the pan. Let it bubble and reduce for 5–6 minutes over medium heat, stirring occasionally, until the sauce thickens to a glossy consistency that coats the back of a spoon.
Return the seared tofu slabs to the pan, nestling them among the grapes. Spoon the sauce over the tofu and simmer together for 3 minutes until the tofu is heated through and fully lacquered. Remove and discard the thyme and rosemary sprigs.
Transfer to a serving platter, spoon all the grape pan sauce over the top, and finish with chopped parsley and an additional pinch of flaky sea salt.