CILANTRO- JALAPEÑO GRILLED TOFU SALAD,

Hands-on time: 20 min­utes To­tal time: 20 min­utes Makes: 4 serv­ings

Canadian Living - Quick & Easy - - CONTENTS -

This bold dress­ing gives tofu a burst of flavour that’s en­hanced on the grill. For a milder taste, omit the jalapeño.

1 pkg (about 450 g) firm tofu, drained ½ tsp salt ¼ cup lime juice 4 tsp liq­uid honey half jalapeño pep­per, seeded and minced 2 cloves gar­lic, minced ½ tsp each chili pow­der and pep­per ¼ cup chopped fresh cilantro 2 green onions, minced ¼ cup ex­tra-vir­gin olive oil 6 cups lightly packed mixed baby greens 1 cup cherry toma­toes, halved 1 small car­rot, shred­ded

Cut tofu into 12 scant ½-inch (1 cm) thick slices. Sprin­kle tofu with pinch of the salt; set aside. In large bowl, whisk to­gether lime juice, honey, jalapeño pep­per, gar­lic, chili pow­der, pep­per and re­main­ing salt. Stir in cilantro, green onions and oil. Brush tofu all over with ¼ cup of the dress­ing. Place on greased grill over medium-high heat; close lid and grill, turn­ing once, un­til golden and heated through, 6 to 8 min­utes. Top with ¼ cup of the dress­ing.

Toss to­gether baby greens, cherry toma­toes, car­rot and re­main­ing dress­ing. Serve with tofu.

PER SERV­ING: about 323 cal, 18 g pro, 22 g to­tal fat (3 g sat. fat), 17 g carb (3 g di­etary fi­bre, 9 g sugar), 0 mg chol, 356 mg sodium, 658 mg potas­sium. % RDI: 24% cal­cium, 25% iron, 102% vit A, 37% vit C, 58% fo­late.

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