Ingredients
Baste:
1 Medium Chipotle Pepper in Adobo Sauce, minced
Juice of 2 Blood Oranges or one Valencia Orange
1/2 C Honey
8 oz Firm Tofu, Pressed of its liquid
Salad:
2 Large, Ripe Tomato, Diced
1 Small Red Bell Pepper, Diced
1 Small Yellow Bell Pepper, Dice
3 Garlic Cloves, minced
1/4 C. Orange Juice Concentrate
1/4 C. Pineapple Juice
Juice of 1 Lime
Juice of 1 Lemon
2 Tbsp. Dijon Mustard
1 1/2 C. Cottonseed Oil
S & P to taste
1 Bag Baby Spinach Leaves
Black Bean Pico De Gallo:
1 Small Can Black Beans, Drained & Rinsed
1 Small Red Onion, diced
1 Clove Garlic, Minced
1/2 bunch cilantro, leaves only, finely chopped
Juice of 1 lime
S & P to Taste
Preparation
Preheat your BBQ to Med-High, meanwhile, combine the minced chipotle chile, 2 tsp of the adobo sauce, the blood orange juice, & honey. Set aside.
For the dressing Saute 2/3 of the diced tomato, red pepper and yellow pepper with the garlic in a little oil until translucent and just about to caramelize. Then add juices & concentrate and bring to a boil. Pour mixture into a blender and process on hi to puree, add dijon and, with machine running, drizzle in oil to emulsify. Salt and Pepper to taste. Hold the dressing warm. Make the pico de gallo with the remaining 1/3 of the tomato and peppers, Beans, onions,garlic and cilantro. Season with Lime, salt and pepper to taste. Just before serving, grill tofu till hot through, basting frequently with chipotle blend so a nice sticky glaze forms. Toss Spinach with warm dressing and top with Black Bean Pico. Place tofu on top. Garnish with cilantro sprig and lime wedge.
