CILANTRO- JALAPEÑO GRILLED TOFU SALAD,
Hands-on time: 20 minutes Total time: 20 minutes Makes: 4 servings
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.