Grilled Blackened Tofu with a Raspberry-Kale Quinoa Salad

Summer summer summer time = break out the grill, homies!  Brand new apartment and a huge deck means we finally get to buy our own very grill.  We even have a separate dining room, which is also very exciting.  I foresee dinner parties in the near future.  Yay!  Now this is exciting people! 

The raspberry-kale quinoa salad would be perfect for a picnic or any sort of get together this summer.  It is light and packed with protein.  And, who wouldn't love the sweetness of the raspberries?

Add the blackened tofu, and this meal is blasted with protein!  With the combination, there are 34 grams of protein for one serving!  Lean, mean vegan machine right here!

Grilled Blackened Tofu with a Raspberry-Kale Quinoa Salad

 

For the Blackened Tofu (yields 4 servings):

1 package extra firm tofu sliced into 4-6 pieces

1 tbsp sesame oil or evoo

1 tbsp tamari or soy sauce

1 tbsp paprika

2 tsp sea salt

1 tsp onion powder

1 tsp garlic powder

1/2 tsp cayenne pepper

2 tsp black pepper

1/2 tsp thyme

1/2 tsp oregano

Preheat your grill.

Once you slice your tofu, press your tofu with paper towels and remove water.  Set aside.  In a small bowl, whisk together the oil and tamari.  In a separate bowl, combine all the seasonings.  Brush on the wet ingredients, smothering the tofu, then place the tofu in the seasoning mix, coating each side.  Grill each side of the tofu for about 1-2 minutes and serve immediately.

For the Raspberry-Kale Quinoa Salad (yields 4-6 servings):

1 c dry quinoa

2 c vegetable broth or water

1/2 c fresh raspberries

1 c baby kale

1/4 c sliced red onion

1 tbsp evoo

1 tbsp red wine vinegar

2 tbsp nutritional yeast

In a pot, add in the quinoa and broth and bring to a boil.  Cover, turn to low and simmer for about 15-20 minutes.  Once done, transfer to a bowl, fluff and add in the remaining ingredients.  Season to taste.  Allow the salad to cool for about 15 minutes in the refrigerator or serve warm.  Enjoy!