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Coffee-chili rubbed tofu with peppers and onions

Coffee-chili rubbed tofu with peppers and onions

1
Points® value
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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