Crispy Tropical Tofu w/ Grilled Veggies
Crispy Tropical Tofu w/ Grilled Veggies
This vibrant and tangy tofu will have your lips smacking and asking for more! The grilled veggies and adobo seasoning add to the tropical vibes this crispy tofu is giving! Easy to make and perfect with a side of cilantro rice. Fire up the grill or grill pan and serve up this tropically inspired dish for lunch or dinner.
Serves 4
Ingredients
16 oz (454g) Extra Firm Tofu cubed
1 medium (240g) Red Onion cut into 1/8ths
1 small (150g) Red Pepper sliced thick
1 medium (250g) Zucchini sliced
2 Slices of Pineapple cut in quarters
3/4 cup (177ml) Badia Cilantro Lime & Garlic Marinade 1/4 (60ml) Water
1 tsp (5g) Adobo Seasoning
1/3 cup (40g) Cornstarch 1 tsp (5g)Cane Sugar or other sweetener
Pepper to taste
3-4 Tbsp of high heat Oil such as avocado for cooking
Fresh Lime wedges for serving
Serve over Cilantro Rice (rice mixed with fresh cilantro and a bit of olive oil)
Note: If you can’t find the store bought marinade you can make your own with the following ingredients:
3/4 (177ml) cup water
2 Tbsp (30ml) Oil
Juice of 1 Lime
4 cloves of Garlic minced
1/2 cup (6g) fresh Cilantro chopped
1-2 tsp (5-10g) Cane Sugar
Salt & Pepper to taste
Place all of the ingredients into a blender and blend until combined. Taste for saltiness and sweetness which should be balanced. Adjust if necessary.
Directions
1. Allow the tofu to drain and press for 20 minutes. Pat it dry and cut into cubes.
2. Add the cornstarch and adobo seasoning to a resealable bag and shake to combine.Gently place the tofu cubes into the bag and carefully toss until well coated.
3. Heat 2-3 tbsp of oil in a large pan on medium high heat. Pan fry the tofu for 2-3 minutes on each side or until a nicely browned crust forms. Place the cooked tofu on a paper towel lined plate to drain.
4. Add all of the veggies and pineapple to a large bowl and toss with the cilantro lime & garlic marinade. Grill the veggies on a grill pan or grill until they have softened and have nice grill marks on each side. You can also roast the veggies and pineapple in the oven if no grilling options are available. Reserve any leftover marinade.
5. Add the grilled veggies and pineapple to a large pan along with the cooked tofu on medium heat. Add the 1/4 cup of water to the remaining marinade along with 1 tsp of sugar or vegan honey and pour over everything. Heat until the marinade thickens slightly. (For extra crispy tofu do not add it to the pan with the marinade but serve it on top of the veggies).
6. Serve hot with rice and fresh lime wedges.
