meatless monday: grilled tofu with mediterranean chopped salad
May 21, 2012
It’s almost summer time, and that means tons of Barbeques and cookouts with family and friends. It can be hard to pass up the hotdogs and hamburgers during these get-togethers, but I found this healthy, meatless BBQ recipe on Delish, and though I haven’t tried it yet, it looks like a great meal for any outdoor bash.
Grilled Tofu with Mediterranean Chopped Salad
1/4 cups lemon juice
1 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoons salt, or to taste
Freshly ground pepper to taste
14 ounces extra-firm tofu, preferably water-packed
Mediterranean Chopped Salad
2 medium tomatoes, seeded and diced
1 cup(s) diced seedless cucumber (1/4 medium)
1/4 cups chopped scallions
1/4 cups coarsely chopped fresh parsley
1/4 cups Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoons white-wine vinegar
1/4 teaspoons salt, or to taste
Freshly ground pepper, to taste
Whisk lemon juice, oil, garlic, oregano, salt, and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.
Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
Meanwhile, make the Mediterranean Chopped Salad by combining tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side. Serve immediately, topped with the salad.
Do you know any good vegetarian BBQ recipes?