Weekday Vegetarian: Grilled Oregano Tofu with Tomato Salsa
It's also an easy way to accomodate both meat eaters and vegetarians without having to make two different dinners.We had a family dinner where both meat and vegetarian entrees were required. I just doubled the amount of marinade and then had a meat side and a tofu side of the grill and everybody was happy. It was a perfect light dish to eat on a warm summer evening.
The original recipe calls for mint in the salsa , but I didn't have any, so I used basil instead which I think probably worked better anyway so I've kept it that way in this version. If you don't have a barbeque, then you could broil this, or cook it in a pan. If you do barbeque it, be sure to use firm or extra-firm tofu so that it doesn't fall through the grill.
This recipe is adapted from The Canadian Living Barbeque Collection by Andrew Chase and the Canadian Living Test Kitchen.
Oregano Tofu with Tomato Salsa
3 tbsp wine vinegar
2 tbsp fresh oregano, or 1/2 tsp dried
2 tbsp extra-virgin olive oil
4 cloves garlic, smashed
1/2 tsp each salt and fresh ground black pepper
1 lb package of extra firm tofu
2 cups cherry tomatoes, quartered
1/3 cup diced red onion
2 tbsp fresh basil, chopped
8 olives, halved and pitted
1 tbsp wine vinegar
1 tbsp exrra-virgin olive oil
1/4 tsp each salt and fresh ground black pepper
1. Mix together vinegar, oregano, oil, garlic, salt and pepper. Add tofu, turning to coat. Marinate for 20 minutes or refrigerated for up to one day.
2. Reserving marinade, place tofu on greased grill over medium heat; brush with half of the reserved marinade. Grill, covered for 10 minutes. Turn, brush with remaining marinade. Grill covered, for another 10 minutes.
3. Meanwhile, toss together tomatoes, onion, basil, olives, vinegar, oil, salt and pepper. Serve over tofu.