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Fruity Tofu with Sweet Potato Wedges

Serves 4


    Fruity Tofu with Sweet Potato Wedges

    Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. 


    A master’s touch

    Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp.

    Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.


    Fruity Tofu with Sweet Potato Wedges


      • 2 large sweet potatoes, cut into 1/2 in (1.25 cm) wedges
      • 2 Tbsp (30 mL) grapeseed or sunflower oil
      • 1/2 tsp (2 mL) smoked paprika
      • 1/2 tsp (2 mL) garlic powder
      • 1/2 tsp (2 mL) salt + 1/8 tsp (0.5 mL) salt
      • 1/4 tsp (1 mL) black pepper
      • 2 - 12 oz (350 g) blocks extra-firm tofu
      • 1 avocado, halved and pitted
      • 3 - 3/4 in (2 cm) thick slices pineapple
      • 1 large jalapeno
      • 2 green onions, sliced
      • 1/3 cup (80 mL) cilantro
      • Juice of 1/2 lime
      • 1/3 cup (80 mL) prepared barbecue sauce


      Per serving:

      • calories490
      • protein27 g
      • total fat25 g
        • sat. fat3 g
      • total carbohydrates46 g
        • sugars17 g
        • fibre9 g
      • sodium635 mg



      In saucepan, place sweet potato wedges; cover with water and bring to boil. Cook for 5 minutes, or until just slightly tender. Alternatively, steam potato wedges. Drain well and then toss with 1 Tbsp (15 mL) oil, smoked paprika, garlic powder, 1/2 tsp (2 mL) salt, and black pepper.


      Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Press gently to extract excess liquid. Slice each tofu lengthwise into 2 pieces. Brush both sides with oil and season with salt and pepper, if desired.


      Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high and grease grill grates. Brush avocado halves, pineapple, and jalapeno with oil. Place avocado on grill, cut side down. Grill for about 5 minutes, or until avocados have black grill marks. At the same time, place pineapple and jalapeno on grill grate and heat, flipping once, until tender and dark marks appear. Cube grilled avocado and pineapple and place in medium bowl. Chop and seed jalapeno; add to bowl with avocado and pineapple, and stir in green onions, cilantro, lime juice, and 1/8 tsp (0.5 mL) salt.


      Grill sweet potato wedges until cooked through and darkened in spots, flipping once, about 8 minutes.


      Meanwhile, grill tofu pieces until golden and grill marks appear on bottom sides, about 4 minutes. Flip, brush on barbecue sauce, and heat for another 4 minutes.


      To serve, place a tofu slice on each of 4 serving plates and top with pineapple salsa. Serve alongside sweet potato wedges.



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