Ingredients
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2 (14 oz) pkgs extra-firm tofu
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2 tbsp olive oil, divided
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1 medium onion, finely chopped
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2 zucchini or summer squash
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4 plum tomatoes
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1 red bell pepper
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2 corn cobs, kernels removed (about 1 1/2 cups kernels)
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2 tsp ground turmeric
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1/4 cup apple cider vinegar
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1/4 cup sugar
Steps
1
Wrap each block of tofu in a kitchen towel or paper towels. Place a cast-iron skillet on top and let sit 30 min. to release excess water from tofu.
2
Meanwhile, in a 10-inch skillet, heat 1 tbsp oil on medium. Add the onion and cook 6–8 min., until softened, stirring occasionally. Finely dice the squash and tomatoes, and stem, seed, and finely dice the bell pepper.
3
When the onion has softened, stir in squash, tomatoes, bell pepper, corn kernels, and turmeric. Season with salt and pepper. Cook 5–7 min., until vegetables have released their liquid. Stir in vinegar and sugar and simmer 10 min., until vegetables break down and mixture starts to thicken, stirring frequently. Season with salt and pepper. Remove from heat and let cool.
4
Set a grill or grill pan to medium-high. Cut each tofu block into 4 pieces. Drizzle tofu with remaining 1 tbsp oil and season with salt and pepper. Grill tofu 2–3 min. per side, until char marks form. Remove from grill and serve with relish. For any remaining relish, store in an airtight container in the refrigerator for up to 1 week.
