Grilled Almond Cherry Tofu
by Amie Valpone
2 packages (14 ounces each) extra-firm tofu, drained
1 tbsp. vegetable oil, plus more for grill racks
3 tbsp. gluten-free low-sodium soy sauce, divided
½ cup dried cherries, finely chopped
1 cup Crunchmaster Original Multi-Seed Crackers, crushed
1 tbsp. fresh rosemary
1 tsp. chili powder
¼ tsp. sea salt
1/6 tsp. freshly ground pepper
1tsp. light-brown sugar
3 tbsp. almond butter
2 tbsp. fresh lime juice
2 tbsp. fresh sage
Preheat grill to medium-high heat. Slice each block of tofu lengthwise into 6 pieces for 12 pieces total.
In a shallow dish, whisk oil and 1 tbsp. soy sauce together. In a separate bowl, combine dried cherries, Crunchmaster Crackers, rosemary, chili powder, sea salt, pepper and brown sugar; mix well to combine.
Dip tofu pieces into oil mixture then coat with crushed Crunchmaster Crackers.
Brush grill racks with oil.
Grill tofu for 6 minutes; turn tofu and cook for another 7 minutes.
In a small saucepan over low heat, whisk together almond butter, lime juice and soy sauce until it forms a liquid consistency, approximately 3 minutes.
Remove tofu from the grill; transfer to a serving platter with fresh sage and almond butter dipping sauce on the side.