Coffee-chili rubbed tofu with peppers and onions
1
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Thick tofu steaks absorb all the deliciousness from a spice rub featuring chili powder, espresso powder, and warm spices. The tofu and accompanying vegetables grill until lightly charred, with some crispy bits and some tender parts. A finishing drizzle of lime juice at the end brightens all the flavors.
Ingredients
Cooking spray
5 spray(s)
Extra firm tofu
14 oz, water-packed, drained
Chili powder
1 Tbsp
Espresso, instant powder
1 Tbsp
Kosher salt
1 tsp
Unpacked brown sugar
1 tsp
Dry mustard
½ tsp
Ground coriander
½ tsp
Black pepper
½ tsp
Ground cinnamon
1 pinch(es)
Ground cloves
1 pinch(es)
Cayenne pepper
1 pinch(es)
Red bell pepper
2 medium, or red or orange peppers, seeded and cut into rings
Red onion
1 medium, sliced into 1/4-inch rings
Fresh lime juice
1 Tbsp
Instructions
1
Slice tofu widthwise into 8 even slices, approximately 1/2-inch-thick each. Lay a double layer of paper towels on a flat surface; place tofu on top in an even layer to dry. Place a double layer of paper towels on top and gently press to remove additional moisture.
2
Stir together chili powder, espresso powder, salt, sugar, dry mustard, coriander, black pepper, cinnamon, cloves, and cayenne in a small bowl; season both sides of tofu with half of spice mixture.
3
Place pepper rings and onion slices in a large bowl; coat lightly with nonstick spray and toss with remaining spice mixture.
4
Off heat, coat a grill pan with nonstick spray. Heat grill pan over medium-high heat. Grill tofu and vegetables in batches, flipping once, until tofu is well marked and peppers and onions are tender, 4 to 5 minutes per side. Serve tofu and vegetables with a squirt of lime juice.
5
Serving size: 3 oz steak, ½ cup vegetables
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