Once upon a tofu

I find tofu to be very versatile. You can practically make in any way, shape, form, and flavor. It comes in firm, soft, silken, firm silken (I know it sounds like and oxymoron, but it really does exist!), infused, dried, etc. Today's dish was tofu fashioned in a Mexican way.

Chile-marinated grilled tofu with roasted tomatillo and sauce

Citrus infused quinoa

The tofu bathed overnight in a chile marinade made from re-hydrated and seeded guajillo chilies, chipotle chilies, sauteed red onions with cumin and smoked paprika, orange juice, fresh cilantro, and a touch of agave and lemon juice. The marinade was drained, reserved and warmed up while the tofu made it's way to the grill. The tofu was adorned with a roasted tomatillo and avocado sauce which included garlic, fresh cilantro, seeded jalapenos, a touch of citrus juice, and filtered water. And the quinoa was steamed with diluted orange juice and then tossed with extra-virgin olive oil, lemon and lime zest, and a touch of lemon juice. The dish was deep, light, and filling.