Seriously Meatless: Grilled Entree Salad Of Poblanos, Zucchini And Tofu Recipe Recipe

Name: Seriously Meatless: Grilled Entree Salad Of Poblanos, Zucchini And Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium or 2 small ripe tomatoes or a handful of cherry tomatoes; 3 tablespoons cider vinegar; 1/2 clove garlic; 1 teaspoon salt; 1/2 cup extra virgin olive oil; 8 very small or 4 small zucchini, halved lengthwise; 2 poblano peppers (you might want to do extra to save for another dish); 1 pound extra firm tofu, cut into 8 slabs and patted dry; 1/4 cup vegetable oil; 1 large or two small heads tender lettuce (butter, red leaf, etc), washed and thoroughly dried; 2 medium cucumbers (I used lemon cukes), sliced; 1 1/2 cups cherry tomatoes, halved; 1/2 small sweet onion, thinly sliced

Servings: persons

1 medium or 2 small ripe tomatoes or a handful of cherry tomatoes
3 tablespoons cider vinegar
1/2 clove garlic
1 teaspoon salt
1/2 cup extra virgin olive oil
8 very small or 4 small zucchini, halved lengthwise
2 poblano peppers (you might want to do extra to save for another dish)
1 pound extra firm tofu, cut into 8 slabs and patted dry
1/4 cup vegetable oil
1 large or two small heads tender lettuce (butter, red leaf, etc), washed and thoroughly dried
2 medium cucumbers (I used lemon cukes), sliced
1 1/2 cups cherry tomatoes, halved
1/2 small sweet onion, thinly sliced

1
In a blender, combine the tomatoes, vinegar, garlic, and salt. Blend until smooth. Stop and add 1 tablespoon of the olive oil, and blend. Add the rest of the olive oil in two increments, blending in between. Taste and adjust seasoning; it may need more salt or vinegar.
2
Prepare a medium-hot grill (preferably with hardwood charcoal). Grill the poblano peppers, rotating occasionally, until black and blistered. Remove to a bowl and cover until cooled. Peel, seed, and cut into strips.
3
Brush the zucchini with oil and grill on both sides until tender. Season with salt.
4
Place a small cast iron skillet on the grill. Let it heat up for a few minutes. Add two tablespoons of oil. Add the tofu in a single layer, making sure it is patted dry. Cook until quite crispy on one side, then flip and cook the other side. Remove to paper towels. When it cools a bit, make several diagonal incisions in each slab without cutting all the way through. Brush a bit of dressing into the cuts.
5
To assemble the salad, divide the lettuce among 4 plates. Top with the zucchini, poblano strips, cucumbers, cherry tomatoes onions and the tofu. Spoon on more dressing and hit with a final sprinkle of salt and pepper.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 medium or 2 small ripe tomatoes or a handful of cherry tomatoes, 3 tablespoons cider vinegar, 1/2 clove garlic, 1 teaspoon salt, and more.

Yes, Seriously Meatless: Grilled Entree Salad Of Poblanos, Zucchini And Tofu Recipe 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.

Seriously Meatless: Grilled Entree Salad Of Poblanos, Zucchini And Tofu Recipe

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