I had the pleasure of making this recipe for my friend Mary, from Mary Makes Dinner, who just had a little bundle of joy arrive! She recruited a few of us blogger friends to post recipes on her site so she can have some much needed downtime while her and the hubs adjust to their new family addition. Mary typically sticks to healthy, vegetarian recipes, so I wanted to come up with something good for her. My first thought was to make a refreshing cous cous, but then I came across a bunch of fresh arugula at
the farmer’s market, so that became the obvious choice. I knew I needed something substantial because when you have baby my guess is you don’t have much time to eat, so it better be worth it when you do. I learned a few things about tofu during this little adventure, like that you need to dry it out, hard tofu is better for grilling and you can pretty much make it taste like anything you want. Scared of tofu? Don’t be, its just soybean curd. It’s been a staple in Asian diets for centuries and packs a lot of protein. Just be sure to get some that is non-GMO and you’re in the clear. Ok ready to get started?
First off you need to dry out the tofu. Start by pressing down on the tofu with paper towels to soak up any of the extra water that the tofu comes stored in. You’ll be surprised how much is in there.
Slice tofu into about 1 inch thick squares. This is the best thickness for grilling.
Marinated the tofu with two tablespoons of balsamic vinegar and salt and pepper. Marinated for 30 minutes or up to over night. The longer you marinate, the more flavor will get into the tofu. I only marinated for about 30 minutes, because surprise, surprise that is the only time I had. Place tofu on the grill for about 7 minutes on each side. There is really no time minimum since you can tofu as is.
Toss 2 cups of arugula with 1 tablespoon of olive oil, salt and pepper to taste, juice from 1/2 a grapefruit.
Serve salad with tofu and avocado and any extra grapefruit slices. Enjoy!