Blue Plate Special #9: Lemon Parsley Grilled Tofu over Classic Succotash

I like to watch the Food Network to get meal ideas.  This is a take on a recipe by Elie Krieger.  It is such a great, light, feels-like-summer meal.  I especially like the succotash which can be made with fresh or frozen corn, depending on the time of year.

p.s. I use frozen lima beans.  I have tried several times to soak and cook fresh lima beans but I haven’t had any success.   

Lemon Parsley Grilled Tofu
1 box extra firm tofu
1 cup flat leaf parsley
2 tablespoons olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
1/4 teaspoon salt

1 medium red onion, sliced
1 cup corn kernels, fresh or frozen
1 cup frozen lima beans
1/4 teaspoon salt

Drain the tofu.  Place on a paper towel and cover with another paper towel.  Place a weighted bowl on top to help drain the extra water.

In a the bowl of the food processor, add the parsley, olive oil, water, lemon juice and salt.  Process.

Dice up the red onion and saute in olive oil.  When it is translucent, add the corn, lima beans, and salt.  Let it cook until the corn is cooked and beans are thawed and heated.

Slice the tofu in half and then into triangles.  Spread the marinade on one side. Heat up a grill pan with a little olive oil.  When it is hot, drop the tofu down and let it cook.  When you get nice lines on the first side, spread the marinade on the top and flip it over.  Cook until you get nice lines on the other side. 

To plate it up, put the succotash on the bottom of the bowl.  Gently place the tofu on top.  Enjoy!

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