GRILLED TOFU VEGGIE BOWLS
2 14 ounce packages of firm light tofu cut into 1 inch cubes
1 pound of asparagus cut into 2 inch pieces
1 12 ounce jar of olive oil marinated artichokes (quartered)
2/3 cup of smoked sun dried tomatoes
1/2 cup of sliced black olives
1 tablespoon of minced garlic
1/3 cup of freshly chopped basil
1/4 cup of chopped chives
4 tablespoons of olive oil, plus 2 more tablespoons at the end for dressing
2 tablespoons of butter or butter substitute of choice
The juice of 1/2 lemon
2 tablespoons of balsamic vinegar
Salt and Pepper to taste
In a medium bowl, drizzle olive oil over cut asparagus and season with sea salt. Spread evenly over a cookie sheet and bake on the top rack under the broiler for 7 minutes. (Alternatively, you could also grill your asparagus if you have enough room on your grill!) Once finished, remove asparagus from cookie sheet, put in a large bowl and set aside to cool.
Place your cubed tofu in another large bowl. In a small bowl combine 4 tablespoons of olive oil, 2 tablespoons of butter or butter alternative (such as I Can't Believe It's Not Butter) and the minced garlic. Whisk until combined. Pour over the tofu and carefully mix with your hands to coat each piece evenly. (Be careful not to break the tofu). Using an indoor or outdoor grill ( I think an indoor grill is easier for tofu), spray with non-stick grill spray and heat to medium-high heat. Start grilling up the tofu by placing each piece on the hot grill. (Depending on how big your grill is, you may have to do this in 2 batches). Let your tofu grill on each side for about 10 minutes each (this time may change depending on the type of grill you use), or until the tofu is browned and grill marks are visible on each side. Once all the tofu is grilled, set aside on a plate to cool (you can expedite this by placing in the fridge or freezer for a few minutes).
In the meantime, add your artichokes, sun dried tomatoes and black olives to the large bowl that the asparagus has been cooling in. Toss till combined. Add the tofu once it has been cooled, then add the basil and chives and toss till combined. Add your remaining two tablespoons of olive oil, lemon juice and balsamic vinegar. Add salt and pepper to taste and toss together well. Serve into individual bowls and drizzle with some more olive oil if desired. Serve with sliced avocado and garnish with lemon. Enjoy!