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Grilled Tofu Steaks with Veggie Kabobs

Preparing these before you hit the road turns travel time into marinating time.

Ingredients: 

Ingredient Set Name: 

Tofu Steaks

Ingredients: 

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2 16-oz. pkgs. extra-firm tofu
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⅓ cup low-sodium soy sauce
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⅓ cup sherry
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¼ cup hoisin sauce
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2 Tbs. minced fresh ginger
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2 Tbs. frozen orange juice concentrate, thawed
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1 Tbs. toasted sesame oil
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1 tsp. chili-garlic sauce

Ingredient Set Name: 

Veggie Kabobs

Ingredients: 

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12 oz. mushrooms
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2 sweet onions, quartered
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½ lb. sugar snap peas

Instructions: 

  1. 1. To make Tofu Steaks: Place tofu between two cutting boards, and top with heavy pot or several cans to press out liquid. Drain 1 hour, then pat dry. Cut tofu blocks lengthwise into 4 slices.
  2. 2. Combine soy sauce, sherry, hoisin sauce, ginger, orange juice concentrate, sesame oil, and chili-garlic sauce in container. Add tofu, and toss to coat. Refrigerate 3 hours, or up to 2 days.
  3. 3. To make Veggie Kabobs: Oil grill grates and preheat grill to medium. Thread all vegetables onto skewers, and brush with oil. Grill onions and mushrooms 15 minutes, and snap peas 5 minutes, turning occasionally.
  4. 4. Meanwhile, drain Tofu Steaks, reserving marinade. Grill 8 minutes, or until browned and crispy.
  5. 5. Heat reserved marinade in small saucepan until simmering. Pour over tofu steaks, and serve.

Nutrition Information: 

Calories: 
229
Protein: 
15 g
Total Fat: 
12 g
Saturated Fat: 
1.5 g
Carbohydrates: 
20 g
Cholesterol: 
0 mg
Sodium: 
770 mg
Fiber: 
2 g
Sugar: 
12 g
Yield: 
Serves 8

Comments on this Recipe

What is chili-garlic sauce?

This is by far my FAVORITE Tofu Marinade! It's even good cold the 2nd day when it's all soft on a cracker!