-
 2 packages firm tofu
-
2 texas star red grapefruits
-
3 navel oranges
-
4 teaspoons olive oil
-
3/4 teaspoon cayenne pepper
-
1/4 teaspoon salt, divided
-
1/2 red bell pepper, seeded and minced (about 1/2 cup)
-
1/4 red onion, minced (about 1/4 cup)
-
2 tablespoons fresh cilantro, minced and packed
-
1 bag florentine baby spinach, washed and dried when ready to cook
-
1/2 avocado, ripe but firm,diced just before cooking
-
Drain the tofu packages and remove the tofu.
-
Slice the blocks horizontally so they are half their original height.
-
Cut the rectangles diagonally into 2 triangles each.
-
Set them on paper towels to drain while you prepare the marinade.
-
Halve one grapefruit and one orange and squeeze 1/2 cup of juice from
each.
-
Stir in 1 Tbs of olive oil.
-
Dob the tops of the tofu with more paper towels.
-
Arrange the tofu in a single layer in a large dish.
-
Season with the cayenne pepper and 1/8 tsp salt.
-
Mix the marinade well and pour it over the tofu.
-
Cover with plastic wrap and allow to marinate over night or for at least
several hours, turning once.
-
Make the salsa now if you have time.
-
Peel the remaining grapefruit and oranges.
-
Use a paring knife to remove the outer membrane.
-
Work over a bowl to catch the juices, and cut between the membranes to
release the segments.
-
Repeat with the oranges.
-
Halve each fruit segment.
-
Add the diced bell pepper, red onion, and cilantro.
-
Season with remaining 1/8 tsp of salt.
-
Cover and refrigerate.
-
When you're ready to cook the tofu, heat a grill pan over high heat and
add 1 tsp olive oil (or use a non-stick frying pan).
-
Add the tofu and marinade and cook about 3 minutes on each side, turning
gently with tongs or a spatula.
-
Remove the tofu and add the spinach to the pan.
-
Stir it around briefly so it just wilts, about 1-2 minutes.
-
Arrange spinach in the center of 4 plates.
-
Lay 2 triangles of tofu on top.
-
Spoon grapefruit salsa around the tofu and garnish with fresh avocado
chunks.
