Spring is coming to the frozen north! Today was sunny and warm and the snow and ice was melting away like mad. All the snow is now gone from the back porch, so BBQ was the only way to go for tonight's meal. If you have not had grilled pineapple you must try it. I am not the biggest pineapple fan, but this was fantastic. Grilling really brings out the pineapple's sweetness. And, inspired by the Happy Herbivore's quest to "put the veg back in vegan," I supplemented the tofu and pineapple with steamed carrots, kale, corn, roasted red potatoes, and mesclun salad with tomatoes and cucumbers.INGREDIENTS
- 1 pkg firm tofu, pressed and cut into 8 pieces
- 1/2 can frozen orange juice, thawed
- juice 1/2 lemon
- juice 1 lime
- 1 tbsp balsamic vinegar
- 1 tbsp oil
- salt and pepper
METHOD
1. Mix together juices, vinegar, oil, and salt and pepper. Marinate tofu slices for an hour or so.
2. Grill on a lightly oiled BBQ over med-hi heat, basting with marinade, for 10-15 mins.
Grilled Pineapple: Brush fresh pineapple slices with some of the marinade and grill for about 10 mins. Make sure pineapple browns but does not burn.