This grilled tofu recipe is for all of my vegetarians readers, and any adventurous carnivores of course. I realize tofu is not for everyone, but I actually really enjoy the way it can be a sponge for flavours. Plus tofu lasts for months un-opened in the fridge, ready for any night you need it. If you are a tofu newbie, try cooking up a few squares the next time you do a mixed grill, I think you will be surprised at how delicious tofu can be with the right saucing.
Because the sweet and spicy marinade only has three ingredients it makes for a perfect quick and easy dinner. Tell me, if you are a meat-eater do you eat meat free regularly? Do you ever cook tofu at home?
Sriracha and Honey Grilled Tofu Salad(serves 2)
Remove the tofu from it's package and drain excess water. Wrap it in paper towels and set a heavy plate with a can on top, allow the water to drain out for 15 minutes. Slice into 3 3/4" slices. Combine the honey, sriracha and red onion in a small bowl. Pour the sweet and spicy mixture over the tofu and between each slice. Let marinate for at least 20 minutes. (Do this the day before and it is even better.)
Preheat your grill. Boil a pot of water and cook the quinoa (I boiled mine). Once drained stir in the juice of the lime, a touch of olive oil and some salt and pepper to taste. Cover and it will keep until you have grilled the peach and tofu!
Cut the peach in half and remove the pit. Gently oil the grill and the peach. Grill both the tofu and peach until softened, heated through and nicely charred. Remove to a cutting board. Chop the tofu and peach. Assemble each plate of salad starting with a bed of greens, followed by a heaping of quinoa and the chopped tofu and peach. Chop up the avocado last and top the salad with it. Serve warm or at room temperature.