Grilled Tofu with Poblano Relish

Transform high protein super firm tofu into a flavorful masterpiece, perfectly grilled and paired with a zesty poblano relish for a delicious and healthy plant based dish.

Course Dinner

Cuisine American

Keyword healthy vegan, quick and easy, summer, vegan grilling

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 487kcal

Author Jackie Akerberg

Ingredients

Grilled Tofu

16 oz high protein super firm tofu
¼ cup coconut aminos or tamari
1 tbsp maple syrup
1 tbsp vegan Worcestershire powder
1 tbsp dried oregano
1 tbsp chipotle chili powder
1 tbsp sriracha or chili garlic sauce
1 tsp garlic powder
1 tsp onion powder
½ tsp salt and pepper
½ cup plain, unsweetened dairy free yogurt

Poblano Relish

2 poblano peppers halved lengthwise, seeds removed
1 ear sweet corn
½ red onion finely chopped
1 firm avocado cubed
½ cup cherry tomatoes chopped
¼ cup cilantro leaves chopped
14 oz canned black beans rinsed and drained
1 lime juiced
½ tsp salt

Instructions

Start by combining the coconut aminos, maple syrup, Worcestershire, oregano, chili powder, sriracha, garlic, onion, pepper and salt in a shallow dish with a lid. Use a fork to mix well.
Slice your tofu in half lengthwise. Rotate 90 degrees and slice into 1/2" thick, 1" wide long strips. Place in the dish with the marinade. Cover with the lid and shake to fully coat the tofu. Place in the fridge to marinate for at least 20 minutes, or over night.
Preheat your grill to 350 degrees and lightly oil the grates to prevent sticking. Optional to lightly coat the peppers and corn with oil. Use tongs to place the tofu at an angle on the grates to create the perfect grill marks (reserve remaining marinade and set aside).
Place the peppers and corn on the grill as well. Cook everything for 4-5 minutes per side. Be sure to use a thin metal spatula to flip the tofu to prevent sticking/breaking.
While tofu and veggies are cooking, prepare the relish by adding all remaining ingredients to a bowl, and prepare the yogurt sauce by combining the remaining marinade with the yogurt and stirring to combine.
Remove the tofu and veggies from the grill. Cover the tofu with foil to keep warm if desired. Coarsely chop the peppers and use a knife to remove the corn from the cob. Add to the bowl with relish ingredients and stir to combine.
To serve, spread the yogurt sauce on 4 plates and arrange the grilled tofu. Top with the poblano relish and enjoy!

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