| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
New, Vegtime7 |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Extra-firm tofu, well |
|
|
drained |
| 4 |
|
Clove garlic, crushed |
| 1 |
T |
Cumin seeds |
| 1 |
t |
Dried oregano |
| 3/4 |
t |
Salt |
| 3 |
T |
Fresh lime juice |
| 1 |
T |
Fresh orange juice |
| 1 |
T |
Light olive oil or vegetable |
|
|
oil |
| 3 |
T |
Fresh lime juice |
| 1 |
T |
Light olive oil or vegetable |
|
|
oil |
| 2 |
t |
Honey or pure maple syrup |
| 1/4 |
t |
Hot sauce |
| 1 |
|
Jicama, 1 1/4 lbs. |
|
|
Peeled and grated, 3 cups |
| 3 |
|
Carrots, 1/2 lb. total |
|
|
Peeled and grated, 1 cup |
| 1/4 |
c |
Chopped fresh cilantro |
|
|
Lime wedges and cilantro |
|
|
sprigs for garnish |
INSTRUCTIONS
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 weigh 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 Converted by MC_Buster. By
Kathleen <schuller@ix.netcom.com> on Jun 05, 1999. Recipe by:
Vegetarian Times Magazine, June 1999, page 26 Converted by MM_Buster
v2.0l.
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