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Friday, February 17, 2017

Grapefruit and Avocado Quinoa with Honey Lime Tofu



The combination of all of the ingredients in this recipe really intrigued me, I figured I could easily make it with tofu instead of shrimp.

We enjoy all of the included ingredients and the idea of honey lime tofu paired with grapefruit just seemed really fresh and bright to me -- which is much needed during this snowy, cold month. The caramelization on the tofu added really nice flavor to this dish as well as a nice texture contrast.


Recipe slightly adapted from Whole Bite Blog.

Ingredients:
Honey Lime Tofu
-1 package extra-firm tofu, pressed and cut into 1 inch cubes
-salt and pepper
-1/4 cup olive oil
-1/2 cup + 1 tbsp.  fresh lime juice
-3 tablespoons honey

Salad
-1 cup quinoa
-2 tablespoons fresh lime juice
-1/4 cup chopped cilantro
-2 avocados, diced
-1 large grapefruit, peeled and segmented
-1/4 cup feta cheese crumbles

Dressing
-1/4 cup lime juice
-2 tablespoons olive oil
-1 tablespoon honey
-1/2 teaspoon minced garlic
-1 teaspoon mustard
-salt and pepper

In a bowl, whisk the oil, 1/2 cup lime juice and 2 tbsp. honey (reserve the remaining lime juice and honey or cooking). Add the tofu and season with salt and pepper. Cover and marinate the tofu for 30-45 minutes.

Combine all of the dressing ingredients in a small bowl -- whisk, and season to taste.

Bring the quinoa and two cups of water to a boil, reduce the heat and simmer until the water has absorbed and the quinoa is fluffy, 15-20 minutes. Let stand for 5 minutes.

Heat a large skillet and add the tofu pieces (you'll want to use a slotted spoon to remove them), cook on all sides until the marinade has started to caramelize on the outside of the tofu.

Add the grapefruit, avocado, and feta to the quinoa toss and then stir in the dressing. Top with the tofu and serve.



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