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Grilled Tofu with Cilantro Pesto
This grilled tofu with cilantro pesto from Dr Mark Hyman’s 10 Day Detox Diet is really simple and delicious. This is a great vegan gluten-free dinner.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Ingredients
tofu:
- 3 tablespoons wheat-free tamari
- 2 tablespoons toasted sesame oil
- 1 (16oz) pack organic firm tofu, cut into 8 slices
- 2 zucchini, sliced on the bias into 1/4-inch pieces
pesto:
- 1 bunch fresh cilantro stems removed
- 1 bunch fresh basil, stems removed
- 2 cloves garlic chopped
- 1 (1/2-inch) piece ginger root, peeled and chopped
- 3 scallions, trimmed and roughly chopped
- 1/4 cup raw walnuts
- 1/2 cup extra-virgin olive oil (reserve 1 tablespoon for serving)
- Celtic sea salt and freshly ground black pepper, to taste
to serve:
- 4 ounces arugula (or micro greens)
Instructions
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To prepare the pesto, throw all of the ingredients into your blender or food processor and blast until smooth. Add 2 tablespoons of filtered water if needed to thin out or reach the desired consistency. Add salt and pepper to taste. (I added about 1/4 teaspoon salt.)
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To prepare the tofu, fire up the grill, or heat a grill pan. In a large bowl, combine the tamari and sesame oil. Add the tofu and zucchini slices and marinate for about 10 minutes. Grill the zucchini first on a medium high heat for about 2 minutes on each side. Then grill the tofu for about 3 minutes on each side. Set aside.
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To assemble, toss the arugula (or other greens) lightly with the remaining 1 tablespoon of olive oil and divde the greens among 4 plates. Arrange the tofu and zucchini slices on top or to the side, and drizzle with pesto or serve on the side.
Recipe Notes
Recipe from: The Blood Sugar Solution 10-DAY DETOX DIET by Dr Mark Hyman, MD, copyright © 2014. Published by Little, Brown and Company.
Photo by Trent Lanz and styling by Alicia Buszczak