Grilled Tofu & Veggies with Tomato-Ginger Dressing
Not in the mood for tofu? Try grilled chicken, shrimp, or fish.
Total time to prepare: 30 minutes
1 cup + 1 cup chopped fresh tomatoes
1 Tbs. minced fresh ginger
1 clove garlic
½ tsp. kosher salt
2 Tbs. rice vinegar
3 Tbs. + 1 Tbs. canola oil
14 oz. extra-firm tofu
½ lb. small zucchinis, quartered lengthwise
2 red or yellow bell peppers, quartered lengthwise
2 bunches scallions, trimmed
• Combine 1 cup of the tomatoes with the ginger, garlic, salt, vinegar, and 3 Tbs. of the oil in a blender and purée into a smooth dressing. Transfer to a large bowl.
• Cut the tofu into ½” slabs, blot with paper towels, and brush with the remaining 1 Tbs. of oil.
• On a hot, clean grill, grill the tofu, zucchini, peppers, and scallions until well marked (3-8 minutes). Remove to a cutting board.
• Cut the tofu and vegetables into bite-sized pieces and gently toss with the remaining 1 cup of tomatoes and the dressing.
Sodium: 260 mg
Total Fat: 19 g
Saturated Fat: 1.5 g
Carbohydrates: 14 g
Protein: 13 g
Fiber: 5 g