Mexican Grilled Tofu With Jicama Slaw

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* Exported from MasterCook *

 

Mexican Grilled Tofu With Jicama Slaw

 

Recipe By : www.vegetariantimes.com 6/00

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound extra-firm tofu -- well drained

4 medium clove garlic -- crushed

1 tablespoon cumin seeds

1 teaspoon dried oregano

3/4 teaspoon salt

3 tablespoons fresh lime juice

1 tablespoon fresh orange juice

1 tablespoon light olive oil or vegetable oil

***JICAMA SLAW***

3 tablespoons fresh lime juice

1 tablespoon light olive oil or vegetable oil

2 teaspoons honey or pure maple syrup

1/4 teaspoon hot sauce

1 small jicama -- (1 1/4 lbs.)

peeled and grated -- (3 cups)

3 medium carrots -- (1/2 lb. total)

peeled and grated -- (1 cup)

1/4 cup chopped fresh cilantro

Lime wedges and cilantro sprigs -- for garnish

 

4 servings Dairy-free

 

To round out the meal, toast some corn tortillas on the grill alongside the

tofu (add toward the end of grilling time) and serve with the salad.

 

Cut tofu in half crosswise, then holding knife parallel to work surface,

split each piece in half horizontally. Place tofu pieces in baking dish

and lay large piece of plastic wrap over surface. Place plate on top and

weight down with one or two cans. Refrigerate tofu 30 to 45 minutes to

draw out excess moisture.

 

Meanwhile, using mortar and pestle or side of chef's knife, mash garlic,

cumin, oregano and salt into paste. Transfer to small bowl. Whisk in lime

and orange juices and oil. Season with pepper. Remove tofu pieces from

baking dish and blot dry with paper towels; discard liquid in dish. Return

tofu to dish. Spoon half of lime juice mixture over tofu, spreading spices

evenly and turning tofu to coat. Cover and refrigerate at least 2 hours or

up to 1 day, turning occasionally.

 

Prepare a hot charcoal fire or preheat gas grill on high.

 

While grill is heating, prepare slaw. In medium bowl, whisk together lime

juice, oil, honey and hot sauce. Add jicama, carrots and cilantro; toss

well. Season with salt and pepper.

 

Lightly oil grill rack. Remove tofu from marinade, reserving marinade for

basting. Grill tofu, basting occasionally, until lightly browned, 3 to 4

minutes per side.

 

Divide slaw among serving plates. Top each with a piece of grilled tofu.

Garnish with lime wedges and cilantro sprigs and serve right away.

 

Per serving: 239 cal.; 11g prot.; 11g total fat (1g sat. fat); 28g carb.;

0 chol.; 473mg sod.; 7g fiber

 

 

 

 

 

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