Grilled Tropical Tofu salad
A platter of sweet, creamy, salty, fruity grilled flavors to make your salad vibrant
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.
Notes
*You can serve the skewers with a small bowl of brown rice as well.