recipe
grilled pomegranate balsamic tofu salad
these pomegranate balsamic-marinated tofu skewers are a plant-based twist on barbecue for all to enjoy! on a bed of our butter, plus! and topped with pomegranate kernels, this salad is sure to be a sweet summery fave!
these pomegranate balsamic-marinated tofu skewers are a plant-based twist on barbecue for all to enjoy! on a bed of our butter, plus! and topped with pomegranate kernels, this salad is sure to be a sweet summery fave!
prep time: 15 minutes | cook time: 5 minutes
ingredients
4 servings
1 package organicgirlⓇ butter, plus! ♥
¾ cup organicgirlⓇ pomegranate balsamic dressing, divided
14-16oz tofu
2 Asian or other firm pears, cored and cut into wedges
¼ cup pomegranate kernels
substitutions
♥ substitute with butter, baby!
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directions
1. cut tofu lengthwise and place on a kitchen towel. place a cutting board on top and weight with a few cans (or whatever you have on hand) for 20 minutes.
2. slice tofu into about 2″ squares and arrange in a baking dish.
3. coat tofu with ½ cup dressing. cover and refrigerate at least 1 hour and up to overnight. thread marinated tofu and pears onto skewers.
4. in a lightly oiled grill pan or skillet over medium-high heat, cook skewers until tofu is browned on all sides, 2-3 minutes per side.
5. in a large bowl toss lettuce with remaining ¼ cup dressing. divide lettuce between serving plates, top with tofu skewers, and sprinkle with pomegranate kernels.
