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Week of 7/31/17

Grilled Tofu and Corn Tacos
with peach and basil smoothie

Active: 35 min Total: 55 min
Original GF Paleo Vegetarian
Grilled Tofu and Corn Tacos
A basic marinade infuses tofu with flavor for these tacos topped with corn, avocados and crisp lettuce. Peach and basil are a summer match made in heaven, and they create a surprisingly unique smoothie to enjoy on the side.
Dependency
Greek Salad with Chickpeas
Tags
Feeds a Crowd, Grill Friendly
Proteins
Tofu
Cuisines
American
Save recipe
91

Ingredients

Metric
Servings:
4
Marinated Tofu:
  • Garlic - 1 clove , chopped
  • Oil, olive - 3 Tbsp
  • Vinegar, red wine - 1 Tbsp
  • Paprika - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Lemon zest - 1/2 tsp
  • Tofu, extra firm (vacuum packed preferable) - 16 oz , 1/2" / 1.3cm sticks
Grilled Tofu and Corn Tacos:
  • Corn, fresh - 2 ears , shucked
  • Lettuce, romaine - 1 hearts , chopped
  • Limes - 1 , wedges
  • Avocados - 1 , sliced
  • Tortillas, corn or flour and taco-sized - 8
  • Yogurt, plain or Greek - 6 Tbsp
  • Hot sauce (opt) - for serving
Peach and Basil Smoothie:
  • Peaches, fresh or frozen - 16 oz , chopped
  • Basil, fresh - 4 leaves
  • Yogurt, plain or Greek - 3/4 cup
  • Lemon juice - 2 tsp
  • Water - 1/2 cup
  • Ice - 1 cup

Prep

  1. Make marinade - Chop garlic. Whisk together garlic, oil, vinegar, paprika, oregano and lemon zest. (Can be done up to 5 days ahead)
  2. Corn - Shuck corn. (Can be done up to 2 days ahead)
  3. Tofu - If tofu is packaged in water, press out liquid first. Slice into 1/2" (1.3 cm) sticks. Pour marinade over tofu and marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Make smoothie - Combine all smoothie ingredients in a blender. Blend until smooth. Add a splash more water if the smoothie is too thick to blend easily.
  5. Lettuce / Limes / Avocados - Prep as directed.

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Make

  1. If cooking tofu / corn on the stovetop: Bring a large stock pot of salted water to a boil. Add corn and boil until tender, 8 to 12 minutes.
  2. {Stovetop}: While corn boils, heat a skillet over medium heat. Brush skillet with some cooking oil. Remove tofu from marinade and place in hot skillet (reserve marinade). Sear tofu on all sides, seasoning it with some salt and pepper as it cooks. When tofu is seared on all sides, add marinade to pan and simmer tofu in marinade for 2 minutes.
  3. If cooking tofu / corn on a grill: Heat grill to 400F / 204C degrees, leaving one part of grill with indirect heat. Clean grates and brush with some cooking oil. Place corn over direct heat and sear on all sides. Move to indirect heat and continue cooking until tender, 6 to 8 minutes more.
  4. {Grill}: (If you have a grill basket, you can use it to cook the tofu.) Remove tofu from marinade and shake off any excess (discard marinade). Sear tofu on all sides, seasoning it with some salt and pepper as it cooks.
  5. Transfer tofu to a serving platter and set corn on a cutting board to cool. When corn is cool, shave kernels off cobs.
  6. Warm tortillas according to package directions.
  7. Assemble tacos by filling tortillas with tofu, lettuce, avocado slices, corn kernels and a spoonful of yogurt. Use lime wedges to squeeze over top and finish with some hot sauce if you’d like.
  8. Serve tacos with smoothie on the side.

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