BBQ · dairy free · egg-free · Gluten Free · Salad · tofu · vegetable · Vegeterian

Grilled Curry Tofu and Zucchinis

So I was home alone for dinner with no one else to feed but myself and had no protein that were readily available and so I turned to my good old friend the firm tofu! Curry adds just the right amount of zing I needed to turn this tofu into a great meal!  And of course, the quick and easy no dishes method was the BBQ!  Granted, if I would have thought of it before, I would have marinated it the morning of, but it still turned out great!  So feel free to do so if you think about it ahead of time, you could even do it the night before with no problem.

Preheat the grill on medium to low heat. Cut your zucchinis into quarters on their lenght, sprinkle with half the curry and half the salt along with a little olive oil and set aside.

Cut the tofu into slices of about 1 cm and sprinkle with the remaining curry, coriander, chipotle and remaining salt along with a little olive oil and rub all over.

Place on the grill and close the lid. Turn when the tofu is no longer sticking to your grill. It should take longer for the tofu then the zucchinis, which will take about 3 minutes per side, the tofu about 5. Take them off the grill and set aside when ready.

In a small bowl, stir the vinaigrette ingredients together (remaining olive oil, sesame oil and rice wine vinegar) . Toss the salad with the vinaigrette, reserving about 1 tsp on the side) and place on your plate. Place the tofu, zucchinis and cherry tomatoes alongside the salad. Drizzle the remaining vinaigrette over the tofu and zucchinis.

Bon Appétit !

Ingredients for 4 person with normal appetites or 2 hungry peeps.

  • 1 block of very firm tofu
  • 3 zucchinis quartered on the length
  • 4 cups of lettuce
  • 2 dozen cherry tomatoes
  • 2 tbsp of olive oil divided
  • 1 tbsp of curry powder divided
  • 1 tsp of coriander powder
  • 1 tsp of salt divided
  • 1/2 tsp of rice wine vinegar
  • 1/2 tsp of sesame oil
  • chipotle powder to taste
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