I've reached the denial stage of things, so I'm pretending summer isn't coming to an end. Nope. No way. It's only just begun. So, let's grill!
Grilled tofu tacos, of course.
The thing about grilled tacos is that you can put a bunch of stuff in bowls, set it on the table, and tell everybody to make their own taco with whatever they want in it. Any time I can reduce the amount of whining about what is or is not for dinner is a good time.
Grilled Tofu Tacos
1 package extra firm tofu, pressed and sliced into strips
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons lemon juice
1 red pepper
1/2 cup frozen corn
1 can black beans, rinsed and rained
Soft tortilla shells
Shredded cheddar jack cheese
1. In a large Ziploc bag, combine the olive oil, lemon juice, cumin, and chili powder and shake them up a bit. Toss the tofu in the bag and toss some more.
2. Once the tofu is well-coated, place it on the grill. You're going to need to grill it over medium to high heat until you have lovely grill lines on each side of the tofu. It takes me about ten minutes per side, but times will vary wildly since grills vary wildly.
3. While you're slaving over the grill, toss the red pepper on there, too. I think the easiest way to grill it is to cut it into four to six pieces and grill on each side until you're happy with how soft it is. Once it's done, cut it into smaller pieces.
4. Chop up that avocado.
5. Put everything in bowls on the table and step back. Instruct the natives to put together their own dinner.
6. Enjoy the lack of whining as they skip or add extra of whatever they want. For example, Alexis skips the red peppers but goes double on the avocado and tofu.