Grilled Tofu With Grapefruit And Avocado Salsa Recipes

GRILLED HERBED TOFU WITH AVOCADO CREAM

Steps:

• For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.)
• Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter.
• For the cream: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper.
• Spoon the cream over the tofu and serve.

GRILLED TOFU WITH GRAPEFRUIT AND AVOCADO SALSA

Steps:

• Drain the tofu packages and remove the tofu.
• Slice the blocks horizontally so they are half their original height.
• Cut the rectangles diagonally into 2 triangles each.
• Set them on paper towels to drain while you prepare the marinade.
• Halve one grapefruit and one orange and squeeze 1/2 cup of juice from each.
• Stir in 1 Tbs of olive oil.
• Dob the tops of the tofu with more paper towels.
• Arrange the tofu in a single layer in a large dish.
• Season with the cayenne pepper and 1/8 tsp salt.
• Mix the marinade well and pour it over the tofu.
• Cover with plastic wrap and allow to marinate over night or for at least several hours, turning once.
• Make the salsa now if you have time.
• Peel the remaining grapefruit and oranges.
• Use a paring knife to remove the outer membrane.
• Work over a bowl to catch the juices, and cut between the membranes to release the segments.
• Repeat with the oranges.
• Halve each fruit segment.
• Add the diced bell pepper, red onion, and cilantro.
• Season with remaining 1/8 tsp of salt.
• Cover and refrigerate.
• When you're ready to cook the tofu, heat a grill pan over high heat and add 1 tsp olive oil (or use a non-stick frying pan).
• Add the tofu and marinade and cook about 3 minutes on each side, turning gently with tongs or a spatula.
• Remove the tofu and add the spinach to the pan.
• Stir it around briefly so it just wilts, about 1-2 minutes.
• Arrange spinach in the center of 4 plates.
• Lay 2 triangles of tofu on top.
• Spoon grapefruit salsa around the tofu and garnish with fresh avocado chunks.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

AVOCADO WITH GRAPEFRUIT AND SWEET-ONION SALSA

Steps:

• Cut off both ends of grapefruits, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Working over a bowl to catch the juices, use the knife to carefully slice between the sections and membranes of each grapefruit to remove the segments. Slice each grapefruit segment into small pieces, and set aside.
• Place onion in a small bowl. Squeeze remaining juice from grapefruit membranes over onions, and let stand 20 minutes to soften. Pour off and discard juice, and add grapefruit segments and cilantro. Add enough reserved grapefruit juice to moisten. Season with salt. To serve, place 3 to 4 tablespoons on each of the avocado halves.