If my daughter had her way, I’d be using our haul from the U-Pick farm to bake blueberry-infused treats like Blueberry-Banana Bread, Blueberry-Oat Bars, and Berries and Spice Muffins every single day. Unfortunately for her, blueberry season coincides with the time of year that I am least interested in turning on the oven, and even if the temperature were not in the mid-90’s, I wouldn’t want so many sweets around to tempt me into overindulgence. But I have to do something with the gallon of berries in the fridge, so I’ve been using them as often as possible in salads and other non-dessert dishes, like this tangy, sweet, and fiery salsa.
I call this “adult salsa.” While young taste buds, like E’s, might not appreciate the combination of fruit, onions, and peppers, D and I are big fans of fruit salsas, especially when they accompany grilled tofu. This salsa tastes best when chilled for a few hours so the flavors have a chance to blend, so yesterday, I made the salsa and started the tofu marinating in the early afternoon. At dinner time, I tossed the tofu on my new toy, a George Foreman Indoor/Outdoor Grill, along with lemon-marinated zucchini, yellow squash, and portabella mushrooms. I served the tofu with the salsa on the side, for those who wanted it, and the vegetables on a bed of whole wheat couscous that I seasoned with the leftover lemon marinade. It was a perfect summer meal and, thanks to George, much cooler and less messy than dealing with charcoal.
Use more or less jalapeño pepper to make this salsa as mild or as spicy as you like.
- 1 1/4 cups fresh blueberries
- 1 peach
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 seeded and minced jalapeño pepper (or to taste)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped red onion
- 1/2 teaspoon maple syrup
- 1/4 teaspoon salt
- Put blueberries in food processor. Pulse 4-5 times until berries are coarsely chopped. (Some berries will remain whole; do not over-chop.) Cut peach into 1/2-inch cubes. Combine berries and peach in a medium-sized bowl with remaining ingredients. Mix well, cover, and refrigerate until ready to serve.
Makes about 3 cups.
Maple-Chili Grilled Tofu
Grilling tofu gives it a great flavor, but you can cook it in a skillet on the stove if you like.
- 14 ounces extra-firm tofu
- 1 tablespoon soy sauce or tamari (use gluten-free, if necessary)
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice , freshly squeezed
- 1/4 teaspoon Ancho chile powder (or other 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.
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