Latin Spiced Tofu with Mashed Avocado
and grilled romaine

Name: Latin Spiced Tofu with Mashed Avocado
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, 1" / 2.5 cm slices (vacuum-packed preferable); 1/2 tsp Coriander, ground; 1/2 tsp Cumin; 1/2 tsp Garlic powder; 1/2 tsp Chili powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 Avocados, mashed; 1 tsp Lime juice; 1 clove Shallots, chopped; 2 tsp Mustard, Dijon; 1/2 tsp Paprika; 1 Tbsp Vinegar, apple cider; 3 Tbsp Oil, cooking; 1 cup Corn kernels, fresh or frozen; 2 hearts Lettuce, romaine; 1/4 cup Pepitas / pumpkin seeds

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

A simple spice mix goes a long way to add big flavor to a meal, especially in the case of the Latin-inspired spices included in tonight's recipe.
Smarts: If using the grill, we recommend a quick sear on the romaine hearts that are served with this dish. A light char gives the lettuce a totally unexpected dimension of flavor. If not using the grill (or if you'd prefer a regular salad), just chop the romaine and toss it with the other salad ingredients.

Ingredients

Metric

Servings:

Latin-Spiced Tofu with Mashed Avocado:

Tofu, extra-firm - 16 oz , 1" / 2.5 cm slices (vacuum-packed preferable)
Coriander, ground - 1/2 tsp
Cumin - 1/2 tsp
Garlic powder - 1/2 tsp
Chili powder - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Avocados - 2 , mashed
Lime juice - 1 tsp

Grilled Hearts of Romaine:

Shallots - 1 clove , chopped
Mustard, Dijon - 2 tsp
Paprika - 1/2 tsp
Vinegar, apple cider - 1 Tbsp
Oil, cooking - 3 Tbsp
Corn kernels, fresh or frozen - 1 cup
Lettuce, romaine - 2 hearts
Pepitas / pumpkin seeds - 1/4 cup

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1” / 2.5 cm thick slices. (Can be done 1 day ahead)
Make spice mix - (If prepping right before cooking and using grill, get grill heating before continuing with prep.) Combine ground coriander, cumin, garlic powder, chili powder, salt, and black pepper. (Can be done up to 5 days ahead)
Make vinaigrette - Chop shallots. Whisk together shallots, mustard, paprika, and vinegar. Add oil while whisking. (Can be done up to 5 days ahead)
Corn - If using fresh, slice kernels off cobs and heat in the microwave until tender, 2 to 3 minutes on high. If using frozen corn, defrost in the microwave. (Can be done up to 3 days ahead)
Season tofu - Season tofu on all sides with spice mix. (Can be done 1 day ahead)
Lettuce - If cooking on the grill, slice romaine hearts lengthwise down the middle, keeping the base intact. If cooking on the stovetop, chop romaine hearts.
Avocado - Mash avocado with lime juice. Season with some salt and pepper.

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Make

If cooking on the grill: Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
{grill}: Brush grates with some oil and place tofu in a single layer over direct heat. Sear on both sides until lightly charred and warmed through. Place lettuce, cut-side down, over direct heat. Grill just long enough to give the lettuce grill marks and a smoked flavor, 1 to 2 minutes.
{grill}: Arrange lettuce, cut-side up, on a serving platter. Top with corn kernels, and pepitas. Drizzle vinaigrette over top.
If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush with some cooking oil. Add tofu in a single layer (do this in batches if needed) and sear on both sides until warmed through.
{stovetop}: Toss together lettuce, corn kernels, and pepitas. Toss with vinaigrette.
Serve tofu with mashed avocado spooned on top. Enjoy with grilled hearts of romaine / salad on the side. (Note: The hearts of romaine are impressive to bring to the table whole, but slice / shred them before serving to treat them like a traditional salad.)

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