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Ingredientes
- 1 lb extra-hard tofu, well liquid removed
- 4 med clove garlic, crushed
- 1 Tbsp. cumin seeds
- 1 tsp dry oregano
- 3/4 tsp salt
- 3 Tbsp. fresh lime juice
- 1 Tbsp. fresh orange juice
- 1 Tbsp. light extra virgin olive oil or possibly vegetable oil
- 3 Tbsp. fresh lime juice
- 1 Tbsp. light extra virgin olive oil or possibly vegetable oil
- 2 tsp honey or possibly pure maple syrup
- 1/4 tsp warm sauce
- 1 sm jicama, (1 1/4 lbs.) peeled and grated, (3 c.)
- 3 med carrots, (1/2 pound total), peeled and grated, (1 c.)
- 1/4 c. minced fresh cilantro Lime wedges and cilantro sprigs, for garnish
Direcciones
- 4 SERVINGS DAIRY-FREE
- To round out the meal, toast some corn tortillas on the grill alongside the tofu (add in 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 pcs in baking dish and lay large piece of plastic wrap over surface. Place plate on top and weigh down with one or possibly two cans. Chill tofu 30 to 45 min to draw out excess moisture. Meanwhile, using mortar and pestle or possibly 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 pcs from baking dish and blot dry with paper towels; throw away liquid in dish. Return tofu to dish. Spoon half of lime juice mix over tofu, spreading spices proportionately and turning tofu to coat. Cover and chill at least 2 hrs or possibly up to 1 day, turning occasionally.
- Prepare a warm charcoal fire or possibly preheat gas grill on high.
- While grill is heating, prepare slaw. In medium bowl, whisk together lime juice, oil, honey and warm sauce. Add in 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, till lightly browned, 3 to 4 min 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 64 | 47% |
| Total Fat 7.32g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 471mg | 20% |
| Potassium 334mg | 10% |
| Total Carbs 18.32g | 5% |
| Dietary Fiber 5.7g | 19% |
| Sugars 7.22g | 5% |
| Protein 1.58g | 3% |
