Get fancy:
Turn tofu strategically
while cooking to produce
various grill patterns.DIRECTIONS
- Heat grill to medium-high and grease
grill grates. Line a cutting board with
a few layers of paper towels. Place
tofu on top and cover with more paper
towels. Use another cutting board or flat
object on top and press down gently to
extract excess liquid from tofu. Remove
tofu and discard towels.
- Turn tofu blocks on their sides and
slice in half lengthwise. Lightly brush
with oil and season with chili powder
and ¼ teaspoon salt. Grill until golden
and grill marks appear, about 4 minutes
per side. Remove from grill and slice
each piece in half.
- Brush peppers and zucchini with oil
and lightly season with salt (to taste). Grill
until tender and slightly charred, about
2 to 3 minutes per side. Remove from
grill. When cool enough to handle, slice
peppers into strips and zucchini into
half-moons. - Add dressing ingredients to a blender
cup and blend until smooth. Divide greens
among serving plates and top with grilled
vegetables and tofu steaks. Drizzle with herb
dressing and scatter on pumpkin seeds.
Nutrition Facts (per serving): calories
485, fat 34 g, carbs 15 g, fiber 4 g,
sugar 4 g, protein 31 g, sodium 416 mg