GRILLED TOFU TACOS WITH WALLA WALLA SWEET ONION SLAW (AND OPTIONAL CHICKEN)
Smoky seasoned tofu (and/or chicken), creamy avocado, and crunchy slaw make these super easy summer tacos shine.
Provided by Kare for Kitchen Treaty
Time 2h35m
Number Of Ingredients 21
Steps:
- Press tofu to drain. I place each block on a dinner plate on top of a layer of paper towels, then place more paper towels on top. Then I put 3-4 dinner plates on top and let it press down on the tofu for 20-30 minutes. Slice tofu into 6-7 1/2-inch pieces. Place in a zipper bag or container with airtight cover. If using chicken, add chicken to a zipper bag.
- Make the marinade. Add all marinade ingredients to a small bowl and whisk until combined. Pour marinade over tofu and/or chicken. If using half tofu/half chicken, just evenly divide the marinade between the two. Place in refrigerator and marinate for 2 hours.
- Heat grill to medium-high, about 425 degrees Fahrenheit. Cook tofu and/or chicken until browned and cooked through, 10-14 minutes. We only have one grill, so we always use the left side for my vegetarian stuff, and the right side for the meaty stuff. Remove tofu and/or meat from grill and let cool enough to cut into taco-size pieces (I just cut the tofu pieces in half).
- Place the tortillas on the grill and heat until slightly browned and heated through, about 1-2 minutes on each side. Keep on a plate covered by a damp dishtowel until ready to serve.
- While the tofu/meat and tortillas are cooking, make the slaw. In a large bowl, toss together all ingredients with salad tongs or your clean hands. Taste and add additional salt and pepper if desired.
- To assemble tacos, grab a tortilla and lay one or two avocado slices on the bottom. Top with a coulple pieces of tofu or chicken, and top with slaw. Serve.
GRILLED SCALLOPS
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
- Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
- Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
GRILLED SCALLOPS & WALLA WALLA SWEET ONIONS WITH REPULSE BAY
Make and share this Grilled Scallops & Walla Walla Sweet Onions With Repulse Bay recipe from Food.com.
Provided by Chef GreanEyes
Categories Onions
Time 1h40m
Yield 6 , 6 serving(s)
Number Of Ingredients 23
Steps:
- Saute onion and garlic in olive oil over lowest heat, partly covered, for 20 minutes. Do not allow to color.
- Blanch watercress and herbs in boiling water for 1 minute. Drain,k refresh under cold water, drain againand pat dry in paper towels.
- Place all ingredients except butter and egg yolks in food processorl. Process to a smooth paste. Add butter and process until well combined. Add egg yolks and salt and pepper to taste. Process just until eggs have been well blended. Mixture should be glossy.
- Meal: Soak 12 wood skewers in water for one hour. Distribute scallops evenly on 6 of the skewers. Brush with olive oil and marinate in refrigerator 1 hour.
- Peel and slice onions 1 inch thick. Divide slices and skewer.
- Brush skewered onions with olive oil. Salt and pepper. Grill over hot coals in spot where heat is low for 5 minutes. Turn over, salt and pepper, and grill for 3 minutes.
- Grill scallops over hot coals for 2 minutes. Turn, salt and peper to taste, and grill another minute, until opaqe all the way through.
- Remove scalloops and onions from the heat, top with Repulse Bay Hotel Butter and serve.
Nutrition Facts : Calories 883.2, Fat 86.2, SaturatedFat 42.6, Cholesterol 252.6, Sodium 699.6, Carbohydrate 12.5, Fiber 1.2, Sugar 3.1, Protein 16.2
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