I saw this cool technique for making a veggie burger on Diners Drive-ins and Dives where instead of pressing the tofu before frying it, the chef pressed the tofu right on the grill. I knew I had to try this and the first attempt was making these veggie “meatballs”. When you press the tofu right on the grill you save a million paper towels, and you can just sort of leave it there and forget about it. It takes about an hour on a med-low temp and you only have to flip it once. The result is a really nice chewy tofu that adds a great texture to any vegetarian meat replacement. I served these tofu-balls with udon noodles and zucchini tossed in a simple romesco sauce.