During the summer, grocery stores overflow with local ripe fruit and vegetables. It would be a shame not to catch some fresh Niagara peaches, fresh vine-ripened tomatoes, or cash in on cheap, overflowing zucchini during their seasonal peak. There is nothing better than fresh produce.
Right now, peaches from Niagara are tricking into stores. They arrived earlier than previous years due to the hot weather, and I am embracing their early arrival. Sweet, juicy peaches are incredible but sadly don’t last very long. Last summer, I made a succulent peach tea cake, when I bought a few 3L containers of peaches. I have restrained myself so far, and only bought a handful of peaches. But I did buy a big clamshell of blueberries, so expect to see a few more blueberry dishes here.
I spotted a lovely summer savoury dish on Fat Free Vegan, with maple-chili grilled tofu steaks with a blueberry-peach salsa. I adapted the recipe to suit my own tastes, substituting Aleppo chili flakes for the heat, increasing the peach to blueberry ratio, and swapping lime juice for the lemon juice (I am slowing going through the 18 limes I picked up for $1 at Bestwin). I also don’t like parsley so I used mint instead, which was a great choice.
The salsa was the highlight of the dish: peaches and blueberries work surprisingly well together, especially when mixed in a slightly spicy and sweet-tart dressing. The maple-chili tofu was good, too, but can’t compete with the perfect allspice-marinated tofu in my tofu in a zesty rhubarb sauce. I don’t think the salsa would mix well though with that tofu, unfortunately, so this is the next best thing. :)
This is a wonderful way to play with the flavours of the summer. Enjoy!
Maple-Chili Grilled Tofu with Blueberry-Peach Salsa
14 ounces extra-firm tofu
1 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tbsp lime (or lemon) juice, freshly squeezed
1/4 tsp Aleppo chili flakes (oops, I forgot this)
2 tbsp fresh lime (or lemon) juice
2 tbsp chopped fresh mint
1/2 tsp maple syrup
1/4 tsp salt
1/4 tsp Aleppo chili flakes
1/4 cup diced red bell pepper
1/4 cup chopped red onion
1 1/2 cups fresh blueberries
2 peaches, still slightly firm – not too ripe
1. Place tofu on a slanted cutting board and lay a plate with a light weight ontop to press while you prepare the marinade.
2. Combine soy sauce, 1 tbsp maple syrup, 1 tbsp lime juice and 1/4 tsp chili flakes in a large ziplock bag or bowl.
3. Cut the tofu into 8 slices about 1/2-inch thick. Place them in the marinade, turning so that both sides of slices are coated with the mixture. Refrigerate for at least an hour, turning halfway through.
4. Combine 2 tbsp lime juice, mint, 1/2 tsp maple syrup, salt, 1/4 tsp chili flakes, red pepper, and red onion in a medium-sized bowl and set aside. Put blueberries in food processor. Pulse 4-5 times until berries are coarsely chopped. (Some berries will remain whole; do not over-chop.) Cut peaches into 1/2-inch cubes. Combine berries and peach with the red pepper-lime mixture. Mix well, cover, and refrigerate until ready to serve.
5. Heat a barbecue grill, electric grill, or non-stick skillet; spray lightly with non-stick spray if necessary. Cook on each side until light brown. Serve with the blueberry-peach salsa on the side.