Friday, June 29, 2012

Grilled Cabbage with Spicy Lime Sauce and Tofu

This recipe comes to us from Jessica, who picks her share up at the Famers' at Phipps Market and has her very own (CSA) recipe blog.

And garlic scapes :)
Grilled cabbage just might be my new favorite food.  I was picking pieces off the grill without anything on it but a little olive oil.  Yum.
I was inspired by a recipe from the kitchn for grilled cabbage.  I changed a few ingredients based on what I had in the kitchen (and garden!)  Don’t overdo the cayenne, or even add less-it was definitely spicy! Also, I would recommend not cutting out any of the cabbage stalk because the cabbage started to fall apart on the grill. Still delicious. I also grilled some corn on the side (edit: I did all the prep. DAN did the grilling.  I just watched and had a beer).
Ingredients (serves 4 for dinner):
  • 3 limes (plus 1-2 more for wedges)
  • 1/4 cup olive oil
  • 2 garlic cloves
  • 1/4 cup basil
  • 1 tsp cayenne
  • 1 head green cabbage
  • Olive oil for grilling
  • Sauteed chopped garlic scapes (see previous recipe for grilled garlic scallions)
  • 2 blocks extra firm tofu, pressed and cut into blocks
  • 1/3 cup olive oil
  • 1 tsp chili powder
Heat grill to medium-high heat.  Mix limes, olive oil, garlic, basil, and cayenne (I used an immersion blender, but a food processor would work well). Set aside.
Remove the tough outer leaves of the cabbage and cut into wedges.
Separately, use immersion blender or food processor to mix sauteed garlic scapes, olive oil, and chili powder.
Dip tofu in mixture and place on lightly misted (with olive oil or cooking spray) aluminum foil.
Lightly mist cabbage wedges with olive oil.  Place wedges in aluminum foil packet or vegetable griller and grill for 5 – 7 minutes.  Flip wedges, and grill for another 5 – 7 minutes.  At the same time, grill tofu in separate aluminum foil packet.
Pour lime sauce over wedges and serve with extra lime wedges.  Enjoy!

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