Maple-Chili Grilled Tofu

14 ounces extra-firm tofu

1 tablespoon soy sauce or tamari

1 tablespoon maple syrup

1 tablespoon lemon juice, freshly squeezed

1/4 teaspoon Ancho chile powder (or mild chili powder)

Wrap tofu in a lint-free kitchen towel and place a light weight (about 1 pound) on top while you prepare the marinade. Something flat like a book with a can of beans on it works well to remove some of the water from the tofu.

Combine remaining ingredients in a large ziplock bag or bowl.

Cut the tofu into 8 slices about 1/2-inch thick. Place them in the marinade, turning so that both sides of slices are coated with the mixture. Refrigerate for at least an hour, turning halfway through.

Heat a barbecue grill, electric grill, or non-stick skillet; spray lightly with non-stick spray if necessary. Cook on each side until light brown. Serve with Blueberry-Peach Salsa on the side.

Servings: 4

Yield: 8 slices

Nutrition Facts

Nutrition (per serving): 114 calories, 47 calories from fat, 5.2g total fat, 0mg cholesterol, 257.5mg sodium, 27.6mg potassium, 6.8g carbohydrates, 1.4g fiber, 3.6g sugar, 10.5g protein, 2.4 points.

Source

Author: Susan Voisin

Source: FatFree Vegan Kitchen

Web Page: http://blog.fatfreevegan.com/?p=1136

Copyright: Susan Voisin 2010. All rights reserved. Please do not repost recipes or photos without permission.