i don't care what the weather is like anymore...it's time for the grill to come out and play for the next 5 months and that means i cook pretty much everything i can outside. whether it's burgers or a casserole, it WILL be prepared on the grill. i decided the first meal to really bring in spring would be fresh grilled pineapple salsa and "on the grill" tacos.
what a delight these were...so much flavor and so much color. what more could you ask for on a beautiful spring evening with good friends, a bottle of wine and a roaring fire to keep us warm.
"on the grill" tofu tacos with freshly grilled pineapple salsa
1 package super firm tofu - drained
1/4 tsp cumin
pinch of cayenne pepper
2 tbsp olive oil
2 tbsp toasted sesame oil
1 pineapple - sliced
1 red pepper - sliced
1 green pepper - sliced
1 yellow onion - sliced
4 on the vine tomatoes - chopped
2 jalapeno peppers - sliced in 1/2 lengthwise
1/2 head red leaf lettuce
6 flour tortillas
1 bunch fresh cilantro - chopped (save some for garnish)
1/2 red onion - minced
1 avocado - sliced
1 lime
tofutti sour cream
salt and pepper to taste
heat your grill to 400 degrees. sliced your tofu into cutlets, approximately 1/2 in. thick. brush each cutlet with the oil mixture and season with the cumin, cayenne and salt and pepper.
slice your peppers, pineapple and onion into 1/2 in. thick cuts and brush with the oil mixture. sprinkle with salt and pepper for seasoning.
once your grilled has hit your desired temp, add your jalapenos, pineapple and tofu to the grill. the tofu will take the longest, approximately 10-15 minutes. the pineapple and jalapenos should be nice and browned, approximately 6-8 minutes. be sure to run over once or twice, depending upon the grill. once they have reached a good color, remove them from the grill to let cool before adding to the salsa.
while they are cooking, in a large mixing bowl combine your chopped red onion, tomatoes, chopped cilantro, salt and pepper.
you can now add your green and red pepper as well as your onion to the grill. be sure to turn the tofu over, they should have nice grill marks on each side you let sit. if you need to, continue to brush oil on them so that they do not stick to the grill. the peppers should cook for approximately 6-8 minutes, turning over every couple of minutes.
once the pineapple and jalapenos have cooled, chop them up into bite size pieces and add to the salsa mixture. cut your lime in 1/2 and add a squeeze of 1/2 lime. put your salsa into the fridge to cool before serving.
you can now remove all the veggies and tofu from the grill. take your flour tortillas, brush with oil, add salt and pepper and grill on each side for 3-5 minutes and then remove.
build your tacos starting with the tofu, peppers, onion, tofutti sour cream, avocado, salsa and cilantro.
serve with chips and a cold glass of white wine.
enjoy!
1/4 tsp cumin
pinch of cayenne pepper
2 tbsp olive oil
2 tbsp toasted sesame oil
1 pineapple - sliced
1 red pepper - sliced
1 green pepper - sliced
1 yellow onion - sliced
4 on the vine tomatoes - chopped
2 jalapeno peppers - sliced in 1/2 lengthwise
1/2 head red leaf lettuce
6 flour tortillas
1 bunch fresh cilantro - chopped (save some for garnish)
1/2 red onion - minced
1 avocado - sliced
1 lime
tofutti sour cream
salt and pepper to taste
slice your peppers, pineapple and onion into 1/2 in. thick cuts and brush with the oil mixture. sprinkle with salt and pepper for seasoning.
once your grilled has hit your desired temp, add your jalapenos, pineapple and tofu to the grill. the tofu will take the longest, approximately 10-15 minutes. the pineapple and jalapenos should be nice and browned, approximately 6-8 minutes. be sure to run over once or twice, depending upon the grill. once they have reached a good color, remove them from the grill to let cool before adding to the salsa.
while they are cooking, in a large mixing bowl combine your chopped red onion, tomatoes, chopped cilantro, salt and pepper.
you can now add your green and red pepper as well as your onion to the grill. be sure to turn the tofu over, they should have nice grill marks on each side you let sit. if you need to, continue to brush oil on them so that they do not stick to the grill. the peppers should cook for approximately 6-8 minutes, turning over every couple of minutes.
once the pineapple and jalapenos have cooled, chop them up into bite size pieces and add to the salsa mixture. cut your lime in 1/2 and add a squeeze of 1/2 lime. put your salsa into the fridge to cool before serving.
you can now remove all the veggies and tofu from the grill. take your flour tortillas, brush with oil, add salt and pepper and grill on each side for 3-5 minutes and then remove.
build your tacos starting with the tofu, peppers, onion, tofutti sour cream, avocado, salsa and cilantro.
serve with chips and a cold glass of white wine.
enjoy!
they sound lovely! I hope the weather keeps up here so I can start BBQing stuff too!
Posted by: Sal | April 14, 2009 at 07:59 AM
oh WOW those are beautiful and very springy...yum.
Posted by: Erin | April 13, 2009 at 01:07 PM