Tuesday, May 14, 2013

Tofu Tuesday: Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto


Tofu and Veggies
1 block organic, extra firm tofu, pressed 1 hr - overnight
2 Tbsp + 2 tsp adobo seasoning
1 Tbsp + 2 tsp olive oil
2 fresh zucchini, sliced
1 onion, quartered and cut into chunks
5 oz. button mushrooms

Adobo Seasoning
2 tsp garlic powder
2 tsp black pepper
2 tsp onion powder
2 tsp cumin
2 tsp dried oregano
1 tsp chili powder
1 Tbsp paprika
2 Tbsp salt

Fresh Citrus Salsa
2 tomatoes, chopped
1 navel orange, peeled and chopped
1/4 red onion, chopped
Juice 1 lime
1 avocado, seeded and chopped
1/4 cup cilantro, chopped
Dash coarse sea salt

Cilantro Sunflower Seed Pesto
1 cup fresh cilantro
1 Tbsp chopped onion
2 Tbsp olive oil
1/2 cup roasted sunflower seeds
1/8 - 1/4 tsp coarse sea salt (depending on taste)
1/4 cup water


1. Mix 2 Tbsp adobo seasoning and 1 Tbsp olive oil in a large bowl; cut tofu into chunks and add to bowl; toss to coat and set aside for at least an hour or the day.
2. Preheat grill to medium high; season the vegetables with remaining 2 tsp adobo seasoning and 2 tsp olive oil; toss to coat.
3. Thread veggies and tofu onto skewers in an alternating pattern; spray with organic, non-stick spray.
4. Grill until nice char marks appear and vegetables are soft but not mushy; 5-10 minutes on one side and 5 or so minutes on the next.
5. While grilling, mix salsa ingredients in a bowl and blend together Cilantro Sunflower Seed Pesto ingredients in a blender, bullet or food processor.
6. Serve items together and enjoy!

Source: floridacoastalcooking.com

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