Brazilian Cucumber‑Pepper Salad with Lime‑Ginger Marinade

Ingredients

• 2 medium cucumber
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g firm tofu
• 3 tablespoons lime juice
• 1 tablespoon fresh ginger
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh cilantro(optional)

Instructions

1. 1

   Using a vegetable peeler or mandoline, slice the cucumbers lengthwise into thin ribbons; place them in a large bowl.

2. 2

   Core and thinly slice the red and yellow bell peppers into strips; add to the bowl with the cucumber ribbons.

3. 3

   In a small bowl whisk together lime juice, grated ginger, olive oil, salt, and black pepper to form the marinade.

4. 4

   Pour the marinade over the cucumber and pepper ribbons, toss to coat, and let sit while you grill the tofu (about 5 minutes).

5. 5

   Preheat a grill pan over medium‑high heat, brush the tofu with a little olive oil, and grill each side for 3‑4 minutes until golden and heated through.

6. 6

   Slice the grilled tofu into bite‑size cubes and arrange on top of the marinated salad; garnish with optional cilantro before serving.