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.
