Tuesday, May 12, 2009
grilled chipotle lime tofu and "Caesar-ish" veggie salad
chipotle lime tofu:
1 block extra firm tofu, sliced width-wise into 8 equal rectangles
3 chipotle peppers in adobo sauce
1/2 cup extra virgin olive oil
1 Tbsp lime juice
3 cloves of peeled garlic
2 roasted red peppers
pinch of salt
Combine chipotles, lime juice, garlic, red peppers olive oil, and salt in a food processor and run until smooth. Apply to tofu and marinate overnight.
This recipe is pretty spicy, so if you don't like it quite so hot, but do love the flavor of chipotles, you can use only 1 chipotle, and substitute an extra red pepper. It will still be super tasty, and have just a little kick!
Katie went a little photo crazy last night. Check out the grill action!!!
Coat one side of the tofu and grill over hot coals. Turn 45 degrees to get nice grill marks.
Flip onto the other side to cook on the cooler side of the grill.
Spoon remaining marinade over the tofu. Cover the grill and allow to cook for 15-20 minutes.
Nothing says summer to me (Kenny) like Caesar salad. Ask anyone who knows me, and I just cannot get enough of them. I love the tang of the dressing, the nuttiness of Parmesan cheese, and the crisp texture of the lettuce and croutons. But sometimes you want other veggies, not just lettuce, so I decided to try to give my Caesar addiction a little spin, and it turned out awesome! I substituted mustard for the eggs in the dressing as an emulsifier, and used a little extra salt instead of stinking up the kitchen with anchovies. You could also use vegan parm on this to make it vegan, and it wouldn't miss a beat.
"Caesar-ish" veggie salad:
2 heads broccoli, cut into bit sized florets
about 6 to 8 small carrots, chopped into 1/2" pieces
1 bunch snap peas, trimmed
2 lbs fingerling potatoes, cut into 1/2" pieces
1/4 cup lemon juice
1 cup olive oil
1 Tbsp grain mustard
salt and pepper to taste
1/4 cup Parmesan cheese
Steam the potatoes for 12-14 minutes until fork tender. Meanwhile, prep your other veggies. Add the snap peas to the steamer just for a minute before your potatoes are done. Drain and allow potatoes and snap peas to cool. In a glass jar, shake together the olive oil, lemon juice, mustard, and salt and pepper to taste. Combine all veggies in a large bowl and pour dressing over top. Toss to coat then sprinkle on the cheese. This refreshing, slightly-acidic dish serves as the perfect accompaniment to the spicy tofu!