Grilled Tofu, Avocado, and Corn Tacos

For the most part, everybody in our house eats what I make for dinner and is happy about it. There are occasionally complaints, and sometimes people have to work around an ingredient they find less than wondrous (For example, mushrooms. OMG do mushrooms bring out the drama around here.), but they get what they get and they don't throw a fit.

It's a good thing. I tried being a short order cook in high school. I was really bad at it.

As a sort of "thank you" for generally being awesome about trying things and eating most anything, I like to make random "assemble it yourself" meals. Each person gets to choose their own adventure when given a variety of ingredients.

Tacos are good for that sort of thing.

Especially grilled tacos.

That's my adventure. It's grilled tofu, avocado, corn, and red peppers topped with queso fresco (a type of Mexican cheese that crumbles like feta -- most grocery stores seem to have it).

Give Alexis control and she's adding zucchini and cherry tomatos, but kicking the cheese to the curb. The husband, on the other hand, is throwing everything plus the kitchen sink on his taco.

It's cool. Throw a bunch of stuff on the grill and everyone can have their way.

The tofu, grape tomatoes, peppers, and zucchini do well on skewers. Everything else gets wrapped in foil. There's an ear of corn, a white onion, jalapeño peppers, and an avocado wrapped on the grill.

10 minutes of prep work and then everyone makes their own dinner. Easy.

Grilled tofu
1 package extra firm tofu, drained and cubed
2 tablespoons olive oil
1/4 cup lime juice
Cilantro (Need some? I have TONS. It seeded itself all over my garden. I'm considering it a weed at this point.)

1. Place the cubed tofu, olive oil, lime juice, and cilantro in a large ziplock bag and shake it all up. Allow it to marinade for at least 30 minutes.

2. Place the tofu on skewers.

3. Grill for approximately 10-15 minutes, turning the skewers as the tofu browns. Cooking time will vary wildly since no two grills were created equal. In other words, stand there and watch it so you don't burn anything.

Grilled corn
Corn on the cob
Olive oil
Paprika

1. Brush olive oil on the corn, sprinkle paprika on top, and wrap in aluminum foil.

2. Grill for approximately 10-15 minutes. It's done when you start to see light brown spots and the corn kernels soften.

3. To use the corn on the cob in tacos, just run a knife along the cob while holding it over a large bowl.

Everything else
If your grill is dirty/sticky/not very good at the nonstick thing, brush olive oil on your other vegetables. We get away with placing the veggies on the grill without oil because some people around here are awesomely OCD about keeping the grill clean.

Comments

[AmyLK]

YUM! Tonights dinner is being done on the grill.