September 12, 2020

Grilled Tropical Tofu salad- wholefood, plant based

Spread the taste

Grilling is the trademark of summer in the kitchen. Using dry heat , food is cooked at higher temperature but in lot shorter time. Those brown grill marks are too appetizing and add warmth to any food. Not to forget the aroma that you cannot resist. Apparently, chocolate, barbecue, baked goods, bacon, chips smell are irresistible to human brain.

These skewers are protein, fiber, phytonutrient and flavor rich. Once you make the marinade and let the tofu soak the flavors, you are ready to go. With handful of ingredients, experience an explosion of flavors with the most sought out smokiness this summer. Keep it simple, sustainable and superb too.

Grilled Tropical Tofu salad

A platter of sweet, creamy, salty, fruity grilled flavors to make your salad vibrant

5 from 1 vote

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Prep Time 1

Cook Time 10

Course Salad

Servings 4 people

Equipment

Grill pan or outdoor grill

Ingredients

Tofu Marinade/ Salad Dressing

4 Tbsp Tamari sauce
3 Tbsp Rice vinegar
1 Tbsp maple syrup
1/4 Tbsp red chili flakes
pinch of white pepper
1 tsp lime juice

For the salad and skewers

2 cups extra firm organic tofu pressed and later cubed
1/2 pineapple cut into cubes
1 medium ripe avocado cut into cubes
salad greens of choice I used baby spinach and spring mix
Sweet chili peppers of desired quantity, cut into halves to grill
Shishito peppers of desired quantity tossed in olive oil
Bamboo Skewers soak in water for 20 min before grilling

Instructions

Marinating tofu

Once you open the extra firm tofu package, press it with weight on the top for 15 to 30 min to drain excess water.
Mix all the marinade ingredients in a bowl, whisk for 2 min. Add the tofu and rest it for at least an hour, longer the better. Once we take the tofu out, the rest of the marinade is the dressing we will use later.

Skewers

Add a drizzle of lemon juice on avocado pieces.
Assemble the pineapple, then avocado , then tofu in that order until the skewer is 75% full
Grill the skewers for 3-4 min each side.
Grill sweet chili peppers, shishito peppers and any left over pineapple, tofu pieces.
Serve the greens of your choice, with the leftover marinade as dressing and the skewers on the side. Color your dinner table with the flavorful grilled summer salad.