Orange-Chipotle Bbq Tofu On Citrus Spinach Salad

Name: Orange-Chipotle Bbq Tofu On Citrus Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baste:; 1 Medium Chipotle Pepper in Adobo Sauce, minced; Juice of 2 Blood Oranges or one Valencia Orange; 1/2 C Honey; 8 oz Firm Tofu, Pressed of its liquid; Salad:; 2 Large, Ripe Tomato, Diced; 1 Small Red Bell Pepper, Diced; 1 Small Yellow Bell Pepper, Dice; 3 Garlic Cloves, minced; 1/4 C. Orange Juice Concentrate; 1/4 C. Pineapple Juice; Juice of 1 Lime; Juice of 1 Lemon; 2 Tbsp. Dijon Mustard; 1 1/2 C. Cottonseed Oil; S & P to taste; 1 Bag Baby Spinach Leaves; Black Bean Pico De Gallo:; 1 Small Can Black Beans, Drained & Rinsed; 1 Small Red Onion, diced; 1 Clove Garlic, Minced; 1/2 bunch cilantro, leaves only, finely chopped; Juice of 1 lime; S & P to Taste

Servings: persons

Baste:
1 Medium Chipotle Pepper in Adobo Sauce, minced
Juice of 2 Blood Oranges or one Valencia Orange
1/2 C Honey
8 oz Firm Tofu, Pressed of its liquid
Salad:
2 Large, Ripe Tomato, Diced
1 Small Red Bell Pepper, Diced
1 Small Yellow Bell Pepper, Dice
3 Garlic Cloves, minced
1/4 C. Orange Juice Concentrate
1/4 C. Pineapple Juice
Juice of 1 Lime
Juice of 1 Lemon
2 Tbsp. Dijon Mustard
1 1/2 C. Cottonseed Oil
S & P to taste
1 Bag Baby Spinach Leaves
Black Bean Pico De Gallo:
1 Small Can Black Beans, Drained & Rinsed
1 Small Red Onion, diced
1 Clove Garlic, Minced
1/2 bunch cilantro, leaves only, finely chopped
Juice of 1 lime
S & P to Taste

1
Preheat your BBQ to Med-High, meanwhile, combine the minced chipotle chile, 2 tsp of the adobo sauce, the blood orange juice, & honey. Set aside.
2
For the dressing Saute 2/3 of the diced tomato, red pepper and yellow pepper with the garlic in a little oil until translucent and just about to caramelize. Then add juices & concentrate and bring to a boil. Pour mixture into a blender and process on hi to puree, add dijon and, with machine running, drizzle in oil to emulsify. Salt and Pepper to taste. Hold the dressing warm. Make the pico de gallo with the remaining 1/3 of the tomato and peppers, Beans, onions,garlic and cilantro. Season with Lime, salt and pepper to taste. Just before serving, grill tofu till hot through, basting frequently with chipotle blend so a nice sticky glaze forms. Toss Spinach with warm dressing and top with Black Bean Pico. Place tofu on top. Garnish with cilantro sprig and lime wedge.

1078

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Baste:, 1 Medium Chipotle Pepper in Adobo Sauce, minced, Juice of 2 Blood Oranges or one Valencia Orange, 1/2 C Honey, and more.

Yes, Orange-Chipotle Bbq Tofu On Citrus Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!