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.
- 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.
Nutritional info is approximate.
Maple-Chili Grilled Tofu
- 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.
Nutritional info is approximate.
ElyssaJune 29, 2012 at 7:15 pm
I made this for the first time tonight and we loved it. My fiance said, “Who comes up with the idea of putting all these flavors together?” I said, “Susan!” He said, “Its genius!” I’d say thats the sign of a winner. Thanks for all your delicious recipes! This is just one of many that will be in our regular rotation.
Dr. F. A. Young, EsqJuly 20, 2012 at 8:42 pm
Just purchased from fresh tofu. Will try this one for sure.