Grilled Veggie and Tofu Salad

Grilled Veggie and Tofu Salad

Marinade:

1/2 cup rice vinegar
1/4 cup fresh lime juice
6 Tbsp. reduced-sodium soy sauce
5-6 peeled garlic cloves, thinly sliced
2 Tbsp. ground cumin
1 Tbsp. grated or finely minced ginger
3/4 tsp. ground pepper
3 Tbsp. canola oil
1 lb. extra firm tofu

Salad Fixin's

Canola oil spray
1 head Romaine lettuce, cut in half length-wise with leaves attached at stem ends
1 1/2 cups thinly-sliced mango
1 1/2 dozen small button mushrooms
2 tsp. honey
1 red chile pepper, seeded and thinly sliced (optional)
1 red or yellow bell pepper, seeded and cut in 1/4-inch strips
1/2 cup cilantro leaves
1/2 cup finely chopped scallion

How we make it

In 2-cup measuring container stir together vinegar, juice, soy sauce, garlic, cumin, ginger, pepper and oil. Pour 1/3 of the mixture into a resealable plastic bag. Add tofu, seal and swirl to coat evenly. Place tofu in freezer for 2 hours (minimum, preferably overnight). Transfer remaining 2/3 of mixture to container with a tight lid and refrigerate until grilling time.

Heat grill to medium-hot. Lightly coat the cut side of lettuce halves with vegetable oil spray and place cut-side down on grill. Grill for 3-5 minutes, until light grill marks form. Set aside.

Remove tofu from the marinade, discarding the marinade. Wipe tofu with a damp paper towel to remove bits of spice that can char during cooking. Place tofu on grill* til it turns slightly browned, turning once halfway through cooking. Skewer the peppers and mushrooms together, spray with a little Canola and grill.

While tofu heats, chop lettuce and arrange on serving platter. Gently heat chilled dressing in microwave or on stove until lightly warmed. Remove garlic slices and stir in honey and chile pepper, if using.

When tofu is done, slice it thinner and arrange it across lettuce, alternating with slices of mango and bell pepper. Sprinkle mushrooms, cilantro leaves and scallion on top. Drizzle dressing evenly over salad. Serve with whole-grain bread.

Makes 4 servings.

Per serving: 298 calories, 12 g. total fat (3 g. saturated fat), 22 g. carbohydrate, 27 g. protein, 3 g. dietary fiber, 534 mg. sodium.

* Note: The frozen tofu should stay intact to grill. One way to do it is to simply quarter the lb. of tofu and then place it on a metal skewer to grill. Freezing the tofu will not alter the flavor with the marinade but does give the tofu a "meaty" texture and make it firmer.