Serious Eats: Recipes

Seriously Meatless: Grilled Entree Salad of Poblanos, Zucchini and Tofu

Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire.

090810Salad_With_Tomato_Vinaigrette_Far.jpgIn these dog days of summer, everyone likes to eat a little lighter and keep hot indoor cooking to a minimum. With the farmer's markets full of stunning produce, entree-sized salads are an easy option and will leave you feeling energized. Fire up the grill for the zucchini, tofu, and poblanos in this dish, and roast some corn while you're at it. Sit out on the deck with a beer, and you've got a perfect mellow summer evening.

Generally I think tofu works best in Asian cuisines, where it is treated as a beloved ingredient in its own right, not a meat substitute. But I do enjoy this dish where simply pan-frying it allows it to develop that nice brown crust. All this talk of marinating tofu is crazy. The flavor doesn't really sink in and makes the surface so soggy, you can't brown it properly. Cook the tofu plain and sauce it after for the best results.

I find that putting tofu directly onto the grill is asking for a sticky mess, so I've developed a technique. I put my small cast iron skillet on the grill grate, which allows me to keep all the cooking outdoors.

Printed from http://www.seriouseats.com/recipes/2009/08/grilled-entree-vegetarian-salad-poblanos-zucchini-tofu.html

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