The Stay Well Shop does not sell N95 masks, surgical masks or other personal protective equipment (PPE). Please be aware of recent fraud warnings issued by the Federal Trade Commission related to coronavirus scams and follow the FTC guidelines for shopping online.

Grilled Jerk Tofu with Cucumber Salad

Developed by Sara Quessenberry for Cleveland Clinic Wellness

A perfect dish for summertime—no hot oven required! In this plant-based entrée, tofu gets the Jamaican treatment with a spicy marinade, and is then topped with a cool cucumber salad.

Yield: 4 Servings

Ingredients:

1 pound firm tofu
1 clove garlic, finely grated
2 teaspoons finely grated fresh ginger
2 scallions, chopped
1 teaspoon ground allspice
¼ teaspoon grated nutmeg
1 tablespoon extra virgin olive oil
2 teaspoons less sodium soy sauce
1 hothouse cucumber, thinly sliced
1 mild red chile pepper, such as Fresno, thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar

Instructions:

  1. Slice the tofu into 8 slices. Lay the slices on paper towels, cover with more paper towels, and press to absorb the water.
  2. In a small bowl, stir together the garlic, ginger, scallions, allspice, nutmeg, oil, and soy sauce.
  3. Put the tofu slices into a glass baking dish. Spoon half of the marinade over the tofu and spread to coat (a little goes a long way). Let marinate for 10 minutes.
  4. In a medium bowl, combine the cucumber, chile pepper, and lemon juice and toss well. Set aside.
  5. Heat the grill to medium. Oil the grill grates. Grill the tofu for 7 to 8 minutes per side, until grill marks form. Use a metal spatula to flip them.
  6. Add the vinegar to the remaining marinade to make a vinaigrette. Serve the tofu over the cucumber salad and top with the vinaigrette.

Nutritional Information:

Calories: 161, Total Fat: 9g, Saturated Fat: 2g, Protein: 14g, Carbohydrates: 8g, Dietary Fiber: 1g, Sugar: 2g, Added sugar: 0g, Cholesterol: 0mg, Sodium: 159mg.