Grilled Eggplant with Blackened Tofu
1 16 oz, package of extra firm tofu, drained
1/3 cup low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 ½ teaspoon salt
1 teaspoon freshly ground black pepper
2 medium sized eggplant
2 boxes of frozen spinach
1 jar of roasted red peppers or two whole roasted red peppers, chopped small
Whisk together soy sauce, vinegar, and minced garlic in a 1-inch deep dish. Make sure you get almost all of the water out of the tofu with a cloth towel. Cut tofu into 16 equal slices and marinate tofu in mixture for ½ an hour in the fridge. Meanwhile, combine all of the spices, salt, pepper, and the Italian seasoning. Set aside.
Cut each eggplant into 4 equal size steaks. Put the two boxes of spinach in a microwave safe bowl and microwave for 10 minutes to defrost. After it is done defrosting, drain the boxes of spinach to get the entire liquid out. Coat each side of each steak with cooking spray and grill on either a stove top grill or an outdoor grill. Grill them until they are kind of floppy and set them in the oven at a low setting to keep them warm.
Remove the tofu from the fridge and coat each side of each piece with spice mixture. Now grill the tofu on the grill for about 4 minutes total. Stick the spinach back in the microwave for another minute to heat it up.
Take the eggplant steaks out of the oven and top each steak with two slices of tofu. Then on each steak, add about ½ of a cup of the spinach and a few roasted red peppers. Do so with the rest of them.
This is spicy but so delicious. My dad has never had tofu and isn't even vegetarian and he said it was really good!