Cathy Katin-Grazzini
Cathy’s Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Grilled Peppers with Tofu, Zest, and Mint
 
Whenever you fire up your grill, it’s a good time to cook bell peppers. Served simply, their natural sweetness and light smokiness shine. Here they are, topped simply with tofu crumbles, aromatic lemon zest, and slivers of fresh mint with a drizzle of lemon juice or glazed lightly with white balsamic reduction. Together  they sing with flavor, are light and digestible, and are so easy to make.  Don’t save this dish just for sunny dry days in summer, however: The peppers can be roasted in the oven just as easily for year-round enjoyment.
 
Serves 4
 
Prep time 15 minutes
Cook time 15 minutes
 
1/3 14-ounce package of firm tofu, drained and pressed
4 red, orange, and yellow bell peppers, quartered and seeded
Zest from 1 organic lemon
Handful of fresh mint leaves, cut in a chiffonade (rolled tightly and sliced thinly)
 
Dressing: The peppers can be very lightly dressed, if you like, with lemon juice or a little drizzle of white balsamic vinegar reduction (see Hint below).
 
Drain the tofu, place in a medium bowl. On top of the tofu place another medium bowl filled with water to gently press the tofu and release more of its liquid. Pour off the liquid frequently. After it has released as much water as it is likely to, dry one of the bowls and use very clean fingers to crumble the tofu into teaspoon-sized clumps. Set aside.
 
Grill the peppers over medium heat until softened and lightly charred, turning them regularly, about 15 minutes, Alternatively, roast them in a preheated 375° oven for about 30 minutes, roasting them cut side up. Cool and rub off the blackened skin, which will be more pronounced with grilling vs oven roasting. Set aside.
 
Prepare the mint and zest and then juice the lemon.
 
On a platter or on individual plates arrange the grilled peppers, cut side up, and top each with a spoonful of the crumbled tofu, zest, and plenty of mint. Sprinkle on drops of lemon juice or a drizzle of white balsamic reduction, as you prefer.
 
 
Hint:  Commercial balsamic reductions are often degraded by the addition of undesireable sugars, syrups, and starches. For superior taste and nutrition make your own: Simply simmer any vinegar until it reduces in volume by 50 to 60% or can lightly coat the back of a spoon. The reduction will continue to thicken slightly as it cools. Rebottle and store in a cool cupboard.