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Grilled Tofu “Steaks” with Orange Vinaigrette
with bulgur / watermelon and feta arugula salad

Active: 25 min Total: 55 min
A tart, slightly sweet marinade shines when paired with tofu in this recipe that works on the grill or in the oven. Watermelon, feta, arugula and mint might seem like an unusual combination, but the flavors really come together to make a refreshing summer salad.


Orange Vinaigrette:
  • Shallots - 1 clove , diced
  • Orange juice - 1/4 cup (fresh squeezed or store-bought)
  • Vinegar, red wine - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
Grilled Tofu “Steaks” with Bulgur and Orange Vinaigrette:
  • Tofu, extra firm (vacuum packed preferable) - 16 oz , 1/2" / 1.3cm slices
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
  • Bulgur, uncooked - 3/4 cup (sub any grain like quinoa or small pasta shape like orzo)
Watermelon and Feta Arugula Salad:
  • Watermelon, seedless - 10 oz , cubed
  • Mint, fresh - 1 Tbsp , finely chopped
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
  • Arugula - 5 oz
  • Cheese, feta - 3 oz , crumbled


  1. Tofu - If tofu is packaged in water, press out liquid first. Slice into 1/2" / 1.3cm thick slices. (Can be done 1 day ahead)
  2. Make orange vinaigrette - Dice shallots. Combine with orange juice, vinegar, soy sauce, mustard and honey. Whisk in olive oil. (Can be done up to 5 days ahead)
  3. Marinate tofu - Place tofu in a baking dish and pour vinaigrette (just the portion for the tofu) over top, turning to coat. Cover baking dish with plastic wrap and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Cook bulgur - (Double if making Thursday’s meal.) Combine bulgur with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. If using a sub, follow package directions for cooking. (Can be done up to 5 days ahead)
  5. Watermelon / Mint - Prep as directed. Store separately. (Can be done up to 2 days ahead)

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  1. If cooking on a grill: Heat grill to 500F / 260C degrees. Brush grates with some oil. Place tofu “steaks” on hot oiled grill grates (discard marinade). Flip tofu after 4 to 5 minutes (if you oiled the grates and started them off hot, the tofu will release without sticking). Season tofu with some salt and pepper as it cooks. Continue cooking for another 3 to 5 minutes with the lid closed until tofu is golden brown.
  2. If cooking in the oven: Preheat oven to 425F / 218C degrees. Roast tofu directly in pan with marinade until it is golden brown on top and heated through, 12 to 14 minutes.
  3. Toss remaining orange vinaigrette (the portion for the salad) with arugula, watermelon and crumbled feta. Sprinkle mint on top.
  4. Serve tofu over bulgur with salad on the side. Enjoy!



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