Cajun Grilled Tofu over Tri-Color Bell Pepper Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

This recipe combines the heat from Cajun spices, a slight salty hit from the capers, and the brightness of lemon into a really delicious salad. Serve it with good bread and add fresh fruit for dessert and you’ll have one satisfying meal.


  • 1 14-ounce package organic extra-firm tofu, drained
  • 3 medium bell peppers (1


  1. Line a cookie sheet with a double layer of paper towels. Cut the tofu cake in half lengthwise, to form two thin slices, then cut each piece in half on the diagonal, to form four triangles. Arrange the triangles on the paper towels to drain while you prepare the salad.
  2. Place the thin ribs of peppers in a bowl. Add the onion rings, garlic, and baby spinach. Using