❤ LOVE LOCAL ❤


MOJITO-INSPIRED TOFU Another inspired way of using tofu. Makes 4 servings


❤ 60 ml + 2 tbsp fresh lime juice ❤ 60 ml light rum ❤ 60 ml fi nely chopped fresh mint ❤ 1.5 tbsp agave ❤ 1 tbsp canola oil ❤ 2 garlic cloves, minced ❤ 2 tsp lime zest ❤ Half tsp salt


1 500 g extra-fi rm regular tofu (water- packed), drained and pressed, sliced


widthwise into 12 rectangles


2 In a large fl at container with a resealable lid or in a large ziplock bag, combine juice, rum, mint, agave, oil, garlic, lime zest, and salt. Add tofu and marinate in refrigerator for at least 1 hour, turning after 30 minutes.


3 Preheat barbecue to medium heat. Lay down a sheet of aluminum foil lightly brushed with oil. Grill for 3–4 minutes each side until golden, basting frequently with leftover marinade.


Vegan al Fresco: Happy & Healthy Recipes for Picnics, Barbecues & Outdoor Dining by Carla Kelly, publisher: Arsenal Pulp Press


34 | THE WEST COUNTRY FOODLOVER


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68