Mediterranean Grilled Tofu
12.5g
Net Carbs
25.3g
Protein
27.3g
Fat
4.7g
Fiber
407
Calories
Ingredients:
- 4 cup (1/2 cup = 4 oz) Tofu, firm
- 1 tablespoon drained Capers
- 3 1/3 tablespoons Organic Tamari
- 1 1/2 fluid ounces Lemon Juice
- 1/2 teaspoon Thyme
- 1 cup Spinach
- 10 teaspoons Olive Oil
- 1/8 cup chopped Red Onions
- 8 each Artichoke Hearts, canned
- 1 tablespoon Balsamic Vinegar
- 1/2 ounce Water
- 1 cup, chopped or sliced Tomato
- 2 tablespoons Basil
- 1 teaspoon Oregano
- 16 each Kalamata Olives
- 1/4 teaspoon Salt
- 1 clove Garlic
- 1/4 teaspoon Black Pepper
- 1/4 cup Pistachio Nuts
Directions:
This dish combines both cooked and raw vegan items, including some of the most flavorful ingredients in the Mediterranean cuisine. Be sure to use extra-firm tofu as it will hold up better on the grill. If a grill is not available, you can roast the tofu cutlets in the casserole dish, along with the marinade, in a 375°F oven for 20 minutes. Serve with Raw Pesto "Pasta".
- Preheat grill to high.
- Make the marinade: place the tamari, 4 teaspoons of lemon juice, 4 teaspoons of olive oil and water in a 9-inch by 13-inch casserole dish and stir well. Slice one brick of the tofu lengthwise to form 3 cutlets. Slice off a similar-size piece from the second brick; reserve the remaining tofu for another use. Place the cutlets in the casserole dish for 10 minutes, flipping occasionally.
- Meanwhile, make the topping: put the artichokes, tomatoes, spinach, olives, 2 tbsp onion, capers, basil, oregano and thyme in a mixing bowl and mix gently but well.
- Make the dressing: in a small bowl, whisk 2 tablespoons of the olive oil, 1 tablespoon lemon juice, vinegar, minced garlic, salt and black pepper. Add to the topping and mix gently but well.
- Grill the tofu, gently flipping a few times to make sure that char marks appear on both sides, about 4 minutes per side, depending upon the temperature of the grill.
- Return the cutlets to the casserole dish or serving platter. Top each cutlet with half a cup of the topping and garnish with pistachio nuts.
* To chiffonade is to cut into long thin strips. Stack the basil leaves, roll them tightly, and then slice into thin strips with a sharp knife.
VARIATIONS:
Variation 1: Mediterranean Grilled Tempeh Follow the basic recipe, but replace the tofu with two 8-ounce packages of soy tempeh.
Variation 2: Mediterranean Grilled Portobello Mushrooms Follow the basic recipe, but replace the tofu with four large portobello mushrooms (stems removed).
Original recipe created for Atkins by chef Mark Reinfeld.
