Marinated tofu & chipotle tahini dressing.
Marinade
1 Clove Garlic, minced
1 Tbsp. Chipotles in Adobo, minced
1 Tbsp. OJ
1 tsp. Lime
1/2 tsp. Cumin, ground
1/2 tsp. Oregano
1/4 tsp. Salt
1/8 tsp. Pepper, ground
Dressing
1/4 Cup Tahini
1 Clove Garlic, minced
2 Tbsp. Chipotles in Adobo, minced
2 Tbsp. OJ
1 tsp. Lime
1/2 tsp. Salt
Serves 4
Additional Ingredients
1 Lb. Tofu
1 Sweet Potato, diced
4 Cups Spinach
1 Cup Brown Rice, cooked
1 Cup Black Beans, cooked
1 Avocado or 1 Cup Guacamole
1 Red Bell Pepper, diced
1 Cup Corn
Diced Red or Green Onion, to taste
Cilantro, to taste
Press tofu. Mix up marinate in a small bowl. For best results, I like to set to tofu in a flat bottomed vessel, pour marinate over tofu and set in the fridge overnight but you may skip this step if you are pressed for time. About an hour before cooking, cut tofu into desired bites and toss gently in the marinade to coat and let absorb.
Preheat oven to 400 degrees. Line a sheet tray with parchment paper. Toss sweet potatoes in a little oil, salt and pepper. Spread sweet potatoes over one half of the sheet tray and lay out the tofu on the other. Bake for 30 minutes.
For the dressing, place everything in a food processor or blender. If you prefer a lot of dressing, you may double the recipe.
To assemble, add spinach to the bottom of the bowl. I like to show it off, so I add a little extra on top in one section of the bowl for height. Then, 1/4 of each ingredient all the way around and garnish with avocado or guacamole. Enjoy!
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