1 block extra firm tofu (extra firm, important!)
4 cups spinach
1 white onion, cut in thin rings
4 cloves garlic, sliced thinly
¼ cup olive oil for cooking
Couscous, rice, quinoa, or your favorite grain]
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
3 Tbs. curry powder
1 Tbs. cumin powder
1 tsp. turmeric
½ Tbs. salt
In hot skillet, add olive oil and onions. Cook onions until translucent. Add sliced garlic and spinach. Cook until spinach is wilted. Set aside.
Drain water from tofu, cut in half diagonally, and then cut the triangle in half again. Slice the triangle from the point, not cutting all the way through. Carefully fill the middle of the tofu with the onions and spinach mixture.
Blend together olive oil, balsamic, curry, cumin, turmeric, and salt. Place in large Pyrex casserole dish, and place filled tofu triangle in so they don’t over lap; let sit 20 minutes, and turn over.
On a preheated BBQ grill (med-high), place tofu triangles so they are not touching. Cook each side for 5-7 minutes; don’t turn too early or they will stick. While they are cooking, brush with remaining marinade, both sides. Served hot (or cold!) over couscous, rice, quinoa, or your favorite grain.
Makes four stuffed triangles. A fantastic alternative for BBQ lovers who are vegan or vegetarian. You can also use your favorite BBQ sauce instead of the Tandoori marinade for a more traditional flavor.