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Week of 7/29/19

Grilled Tofu Salad
with orange / jicama / avocado

Active: 30 Total: 60
Original GF Paleo Vegetarian
Grilled Tofu Salad

This fresh salad is hearty enough to stand on its own for dinner thanks to a good amount of protein from tofu and healthy fats from avocado.
Smarts: Jicama is a root vegetable that is juicy and very crisp. It comes in a large bulb that has to be peeled before slicing and serving. If you can't find it or just prefer to use something else, cucumber makes a great substitute.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly, Entree Salad
Proteins
Tofu
Cuisines
Latin
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38

Ingredients

Metric
Servings:
4
Grilled Tofu Salad:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm slices (vacuum-packed preferable)
  • Jicama - 8 oz , matchsticks (sub cucumbers)
  • Lettuce, butter - 8 oz , leaves torn
  • Cilantro, fresh - 1 Tbsp , leaves torn
  • Avocados - 2 , sliced
  • Oranges - 2 , segments
  • Oil, cooking - 1 Tbsp
  • Honey Paprika Vinaigrette (ingredients listed separately) - 3 Tbsp + 6 Tbsp
  • Pepitas / pumpkin seeds - 1/3 cup
Honey Paprika Vinaigrette:
  • Vinegar, red or white wine - 2 Tbsp
  • Honey - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Paprika - 1/2 tsp
  • Oil, cooking - 5 Tbsp

Choose Cooking Method

Prep

  1. Tofu -(If prepping right before cooking, get grill heating before continuing with prep.) If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm slices (be sure they are large enough to fit on the grill grates). (Can be done 1 day ahead)

  2. Make vinaigrette - Whisk together vinegar, honey, mustard, and paprika. Add oil (portion for vinaigrette) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Jicama / Lettuce / Cilantro / Avocados / Oranges - Prep as directed.

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Make

  1. Season tofu on both sides with some salt and pepper.

  2. Brush grates with oil (portion for salad) and place tofu over direct heat. Sear on both sides until golden brown, 5 to 7 minutes. In the last few minutes of cooking, brush first portion of vinaigrette over tofu as it cooks.

  3. Assemble salads by forming a bed of lettuce. Arrange tofu, jicama, avocados, oranges, and pepitas on top. Finish with second portion of vinaigrette and cilantro. Enjoy!

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm slices. (Can be done 1 day ahead)

  2. Make vinaigrette - Whisk together vinegar, honey, mustard, and paprika. Add oil (portion for vinaigrette) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Jicama / Lettuce / Cilantro / Avocados / Oranges - Prep as directed.

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Make

  1. Season tofu on both sides with some salt and pepper.

  2. Heat grill to 425F / 218C degrees.

  3. Heat a grill pan or skillet over medium-high heat. Brush with oil (portion for salad). Add tofu and sear on both sides until golden brown, 5 to 7 minutes. In the last few minutes of cooking, brush first portion of vinaigrette over tofu as it cooks.

  4. Assemble salads by forming a bed of lettuce. Arrange tofu, jicama, avocados, oranges, and pepitas on top. Finish with second portion of vinaigrette and cilantro. Enjoy!

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