Grilled Entree Salad of Poblanos, Zucchini and Tofu

Ingredients

  • For the dressing
  • 1 medium or 2 small ripe tomatoes or a handful of cherry tomatoes
  • 3 tablespoons cider vinegar
  • 1/2 clove garlic
  • 1 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • For the salad
  • 8 very small or 4 small zucchini, halved lengthwise
  • 2 poblano peppers (you might want to do extra to save for another dish)
  • 1 pound extra firm tofu, cut into 8 slabs and patted dry
  • 1/4 cup vegetable oil
  • 1 large or two small heads tender lettuce (butter, red leaf, etc), washed and thoroughly dried
  • 2 medium cucumbers (I used lemon cukes), sliced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 small sweet onion, thinly sliced

Description

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