With a zesty and sweet Cuban-style marinade, these grilled tofu steaks partner perfectly with avocado citrus salad — a satisfying plant-based summer main for eating indoors and out.
Recipe tags: adobo base, moderate difficulty, main, vegetarian, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 block | (12 oz) firm tofu |
| ¼ cup | lime juice |
| ¼ cup | orange juice |
| 3 tbsp | olive oil |
| 2 tbsp | Better Than Bouillon® Adobo Base |
| 1 tsp | brown sugar |
| 1 tsp | ground cumin |
| ½ tsp | dried oregano |
| 1 cup | basmati rice, cooked according to package directions |
| Quantity | Ingredient |
|---|---|
| 1 | avocado, halved, pitted, peeled and diced |
| 1 cup | diced orange segments |
| ¼ cup | lime juice |
| ¼ cup | diced red onion |
| 2 tbsp | finely chopped fresh cilantro |
| 1 tbsp | liquid honey |
Directions
Mojo Grilled Adobo Tofu: Cut tofu block into 4 slices, each about 1/2-inch thick, to make “steaks.”
In medium bowl, whisk together lime juice, orange juice, oil, Culinary Collection Adobo, brown sugar, cumin and oregano. Toss tofu in mojo sauce and refrigerate for at least 2 hours and up to 4 hours.
Preheat grill to medium-high heat; grease grates well.
Remove tofu from mojo sauce, shaking off excess.
Grill tofu, flipping once, for 6 to 10 minutes or until grill-marked and heated through.
Meanwhile, in medium bowl, stir together avocado, orange, lime juice, onion, cilantro, and honey.
Serve grilled tofu steaks with avocado citrus salsa and rice.
Tip: To cut an orange into segments, slice off top and bottom of orange, and stand fruit on a cut end. Slice off outer peel, following the natural curve and trying to remove the bitter white pith. Working over a bowl to catch all the juices, and using the membranes as a guide, cut each segment free from its membrane, letting it fall into the bowl.