This meal is perfect for a warm summer afternoon. I recently posted a photo to Facebook and got a huge response so I thought I’d officially share the recipes with you. The coconut tofu was inspired by a recipe I found on Allrecipes.com and the grilled cabbage was another great find on Pinterest. I hope you enjoy this meal!
Oven-Baked Coconut Tofu Bites
Ingredients:
1 package of Organic Firm Tofu
1 ½ tbsp Soy Sauce
2 tbsp Maple Syrup
1 tbsp Sesame Oil
1 tsp Red Pepper Flakes
1 tsp Garlic Salt
½ tsp Ground Pepper
4 tablespoons Shredded Coconut
- Drain tofu and press dry with paper towel
- Cut tofu into 1” cubes
- Combine soy sauce, maple syrup, sesame oil, red pepper flakes, and ground pepper in a ziplock bag
- Gently place tofu cubes in ziplock and allow to marinate for at least 15 minutes
- Preheat oven to 350 degrees
- Spread coconut on a plate and dredge tofu cubes until evenly coated with coconut
- Bake for 30 minutes or until golden brown
Grapeseed or Canola Oil
1 Lime (or lemon), juiced
¼ cup Olive Oil
1 tsp Fish Sauce or Soy Sauce
4 cloves Garlic
¼ cup Cilantro
½ tsp Salt
¼ tsp Cayenne
¼ tsp Sugar
1 Lime (or lemon), juiced
¼ cup Olive Oil
1 tsp Fish Sauce or Soy Sauce
4 cloves Garlic
¼ cup Cilantro
½ tsp Salt
¼ tsp Cayenne
¼ tsp Sugar
- Cut cabbage into 8 wedges, leaving the core, and lightly brush with oil
- Place foil on preheated barbecue & place wedges on top. Grill 6-8 minutes per side
- In the meantime, add lime juice, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar into a food processor. Combine until smooth
- When cabbage is done, brush ¾ of the cilantro-lime dressing onto the grilled cabbage. Set aside the remaining dressing
Cilantro-Lime Quinoa
Ingredients:
1 cup Quinoa
Salt & Pepper to taste
Cilantro-Lime Dressing
- Cook quinoa as directed
- Stir in remainder of Cilantro-Lime Dressing and add salt & pepper to taste.
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