Grilled Tofu Tacos

I know some of you are thinking - yuck!  But done right, grilled tofu is an excellent substitute for animal proteins. And because it quickly takes on the flavor of anything you marinate it in - grilled tofu is a fast and easy main course.  We've made two yummy grilled tofu dishes in the last week - here's the first one!

Serves 2

1/4 cup grapeseed or canola oil
2 tsp anchiote powder (also may be called "annatto" - uf you can't find it sub smoked paprika)
1/2 tsp ground cumin
1tsp tabasco or sriracha
1/2 tsp kosher salt
1/2 block extra firm tofu (save the other half with liquid, use for rice bowl recipe later that week)
1/2 a medium zuchini sliced into 1/4 inch thick rounds
1/2 a medium onion, diced
2 cloves of garlic, pressed
1/2 a red bell pepper and 1/2 a yellow bell pepper

Slice tofu block into 3 even pieces.  Layer on 3 paper towels, cover with an additional paper towel, and press with weighted bowl or pyrex dish.  Repeat pressing 1 - 2 times, switching out paper towels each time, until tofu feels fairly dry.  Set aside

Mix the first 5 ingredients in a small bowl and brush tofu slices with anchiote oil on each side.  Grill on medium high, 3-4 minutes each side.  Dice into even pieces and set aside.  Grill bell pepper halves skin side down until charred - 3 - 4 minutes each.  Slide into strips and set aside with tofu.

Saute onion and garlic in pan with remaining anchiote oil.  Once soft, add zuchini, and bell peppers until soft - another 3 minutes or so.

Add tofu to pan and stir to mix with vegetables - season with salt and pepper to taste, add a squeeze of lemon or lime if its too spice.

Serve with tortillas, guacamole, salsa and sour cream.  Makes about 6 tacos.