Vegetarian Recipes Tested from Kara's Kitchen

Grilled Tofu Steak with Mango Habanero Mojo

Makes 4 servings: Prep time: 30 Min.

FOR THE TOFU AND MARINADE:
1/4 cup parsley, fresh flat-leaf, finely chopped
1/2 cup cilantro, frsh, finely chopped
2 cloves garllic, minced
1 cup red sparkling grape juice
1/4 cup braggs (soy sauce)
1/8 cup lime juice
1/2 teaspoon sea salt; more for seasoning if needed
ground cayanne pepper, to taste
4 6oz, each tofu, cut lengthwise

FOR THE MOJO:
1 ripe juicy mango, peeled and pitted
1/4 cup white apple juice
1/4 cup orange juice, 1/2 orange
1/2 teaspoon cayenne pepper, minced, seed removed
Cilantro, sprigs for garnish

TO MAKE THE MARINADE - in a large shallow dish, mix the parsley, cilantro, garlic, grape juice, olive oil, salt and pepper.- In Add the tofu and coat thoroughly, pressing the herbs all over the tofu steaks. Let sit for 30 minutes or overnight.

TO MAKE MOJO - In a blender, combine the mango, cayenne pepper, white apple juice, and orange juice. (This mojo is served at room temperature or very slightly warmed - don't boil it)

TO COOK THE TOFU STEAK- Light the charcoal or gas grill. When the grill is very hot, remove the tofu from the marinade and season it with a little more salt and cayenne if necessary. Sear the Tofu for 3 to 5 minutes on each side, more or less depending on the thickness of the tofu. Drizzle some mojo on each plate, set the tofu on the mojo, drizzle on a little more mojo and garnish with cilantro.