Tofu Steaks with Pineapple Salsa
Yield
4 servingsPrep
20 minCook
0 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
cilantro
|
*
|
| ⅔ | cup |
vegetable stems
|
* |
| ¼ | cup |
lemon juice
|
|
| 1 | tablespoon |
red pepper flakes
|
|
| ¼ | cup |
ginger root
minced |
*
|
| 10 |
garlic cloves
|
*
|
|
| 1 ¼ | pounds |
tofu
|
|
| ½ |
jalapeño pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
cilantro
|
*
|
| 158 | ml |
vegetable stems
|
* |
| 59 | ml |
lemon juice
|
|
| 15 | ml |
red pepper flakes
|
|
| 59 | ml |
ginger root
minced |
*
|
| 1E+1 | each |
garlic cloves
|
*
|
| 567 | g |
tofu
|
|
| 0.5 | each |
jalapeño pepper
|
*
|
Directions
Chop remaining cilantro to make ½ C; set aside 1 tablespoon for salsa.
In medium-sized baking dish , combine chopped cilantro and next 6 ingredients; add tofu. Marinate 2 hours at room temperature.
About 1¼ hours before serving, peel pineapple.
In serving bowl, combine pineapple, jalapeno pepper, and reserved 1 tablespoon chopped cilantro.
Prepare outdoor grill.
Lightly oil grill; place tofu on grill over medium heat; reserve marinade.
Grill tofu until lightly browned, brushing frequently with marinade and turning once with a pancake turner.
Serve tofu with pineapple mixture.
Garnish with cilantro and avocado if desired.
