Grilled Broccoli and Tofu Caesar Salad
Prep Time
Price Per Serving
Cooking Mode
60 mL (¼ cup) cup lemon juice
30 mL (2 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. caper brine marinading liquid
2 cloves garlic, minced
To taste ground black pepper
2 block of firm tofu, cut into 8 slices each
250 mL (1 cup) cup mayonnaise
30 mL (2 tbsp.) tbsp. chopped capers
30 mL (2 tbsp.) tbsp. lemon juice
2 cloves garlic, minced
60 mL (¼ cup) cup grated Parmesan
2 broccoli, stems peeled and cut into quarters
45 mL (3 tbsp.) tbsp. olive oil
60 mL (¼ cup) cup lemon juice
30 mL (2 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. caper brine marinading liquid
2 cloves garlic, minced
To taste ground black pepper
2 block of firm tofu, cut into 8 slices each
250 mL (1 cup) cup mayonnaise
30 mL (2 tbsp.) tbsp. chopped capers
30 mL (2 tbsp.) tbsp. lemon juice
2 cloves garlic, minced
60 mL (¼ cup) cup grated Parmesan
2 broccoli, stems peeled and cut into quarters
45 mL (3 tbsp.) tbsp. olive oil
Directions
1In a large bowl, combine all marinade ingredients except tofu.
2Coat tofu in marinade. Refrigerate for 1 hour or overnight.
3In a medium bowl, combine all ingredients. Set aside.
4Preheat barbecue to high. Oil the grill.
5In a bowl, combine broccoli quarters and oil. Season with salt and pepper.
6Grill broccoli for 4 to 5 minutes per side. Set aside.
7Grill tofu for 3 minutes per side.
8Just before serving, toss broccoli with Caesar dressing.
9Serve grilled tofu pieces with Caesar broccoli quarters.
Disclaimer
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Personal Note
Personal Note