Grilled Tofu and Summer Vegetable Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 3-5 servings
Ingredients
  • 3 TBS canola oil
  • 2 garlic cloves, minced
  • 1 tsp dried basil
  • ¼ tsp each: salt and pepper
  • 2 small zucchini and/or summer squash, thickly sliced
  • 4 large or 6 small baby bella mushrooms
  • ½ a red bell pepper, seeded
  • 1 ear corn, shucked
  • 1 thick slice red onion
  • 8 oz extra firm tofu, pressed and cut in half the long way
  • 1 cup plain yogurt or sour cream
  • 1 large or 2 small chipotle peppers, minced (from a can in adobo)
  • 2 TBS lemon or lime juice
  • 10 corn tortillas
  • Cilantro, for garnish
Instructions
  1. In a large bowl, combine oil, garlic, basil, salt and pepper. For the strongest garlic flavor, let this rest while you prep the vegetables.
  2. Preheat a grill to medium high heat.
  3. Brush the seasoned oil over the bell pepper, corn, onion slice and tofu slices (on both sides) and grill 2-3 minutes per side or until char marks appear and the tofu is heated through.
  4. Toss the mushrooms and sliced zucchini in the remaining seasoned oil and grill until char marks appear, or until softened to your liking.
  5. Cut the corn off the cob, quarter the mushrooms, dice the onion and tofu slices, slice the red bell pepper, and cut the zucchini slices in half (if they are very large; optional).
  6. Mix together the sour cream or yogurt, minced chipotle and lemon or lime juice.
  7. Heat the corn tortillas according the package directions. Add tofu and vegetables to each tortilla and drizzle with plenty of the chipotle sour cream or yogurt. Garnish with cilantro if desired.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/grilled-tofu-and-summer-vegetable-tacos/