Whether you’re a vegetarian who’s tired of the same old salads or an omnivore looking for a delectable plant-based entrée, you’re about to hit the jackpot.
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This salad is a stunning summertime dish that will impress every eater. If you’re used to cooking with tofu, you know that it soaks up flavor like a sponge does water. In this case, the flavor comes from our version of the traditional Jamaican marinade, chock full of allspice, ginger, garlic, nutmeg and hot peppers.
Whereas meat marinades are usually tossed away, this one gets reincarnated into a vinaigrette for the simple, perfectly crunchy cucumber salad. Protein-rich and a treat for the taste buds, this dish will leave your family and guests satisfied and smiling.
1 pound firm tofu
1 clove garlic, finely grated
2 teaspoons finely grated fresh ginger
2 scallions, chopped
1 teaspoon ground allspice
1/4 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
- Slice the tofu into 8 slices. Lay the slices on paper towels, cover with more paper towels and press to absorb the water.
- In a small bowl, stir together the garlic, ginger, scallions, allspice, nutmeg, oil and soy sauce.
- 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.In a medium bowl, combine the cucumber, chile pepper, and lemon juice and toss well. Set aside.
- 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.
- Add the vinegar to the remaining marinade to make a vinaigrette. Serve the tofu over the cucumber salad and top with the vinaigrette.
Nutrition information (per serving)
Total fat: 9 g
Saturated fat: 2 g
Protein: 14 g
Carbohydrate: 8 g
Dietary fiber: 1 g
Sugar: 2 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 159 mg
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.