Today’s guest post is from Natalie of Food Fetish. Natalie is a fellow Austinite with a gorgeous food blog featuring fresh recipes and really cool restaurant reviews from Austin, Texas. Check out Food Fetish to find recipes for yummy treats like Mango Agua Fresca, Fresh Peach and Mozzarella Salad, or Pumpkin French Toast Waffles. Thank you, Natalie, for sharing your recipe on Mary Makes Dinner!
I am Natalie, a twenty-something living, cooking and eating in Austin, TX. I have always been obsessed with food and cooking. I’ve started my blog, Food Fetish, to share about everything I find delicious.
Mary’s having a baby! Which I am sure you already knew that by now. I was so excited to hear the great news, and now I am totally pumped to share a nice summer recipe with you all! This started out as an idea for a nice comforting quinoa dish, because I naturally thought something more on the comfort side after having a baby. But then I got a big bag of fresh arugula at the farmer’s market, so the whole thing wound up changing. I am sure that will happen a lot once baby comes along, so I decided to go with my ever changing recipe.
Avocados are practically a staple around Austin, and it’s not too difficult to find some big juicy grapefruits this time of year. Add in a little tofu for some much needed baby-stamina protein and this refreshing summer salad was born! For those hot, hot summer days, hopefully this salad will bring Mama Mary plenty of fuel to keep up with the little one.
Poached or hard boiled eggs would be a great substitute for the tofu or even extra avocado. I love to share recipes that are easily adaptable to different tastes or for me, whatever is hanging out in my fridge and needs to be eaten! I hope Mary and all you darling readers will enjoy this salad this summer!
Mary’s Having A Baby- Grilled Tofu Salad
from Natalie Paramore, Food Fetish
- 2 cups arugula
- 8 ounces of hard tofu
- ½ of a large grapefruit
- 1 avocado
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Begin by draining tofu. Gently press tofu between paper towels to remove excess water.
- Slice tofu into ½ thick slices and press again to remove water.
- Marinate tofu with balsamic vinegar and 1 teaspoon of kosher salt. The longer the tofu marinates the better, but anywhere from 30 minutes to overnight will work.
- To grill tofu, heat grill to medium flame. Grill on each side for about 7 minutes.
- Toss arugula together with olive oil, salt, pepper and juice from ½ grapefruit.
- Plate grilled tofu over salad and serve with avocado slices and any remaining grapefruit slices.