Grilled Tofu Steaks with Veggie Kabobs Recipe

Grilled Tofu Steaks with Veggie Kabobs

Serves 8

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

Tofu Steaks

Veggie Kabobs

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. 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. 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. Meanwhile, drain Tofu Steaks, reserving marinade. Grill 8 minutes, or until browned and crispy.
5. Heat reserved marinade in small saucepan until simmering. Pour over tofu steaks, and serve.

July/August 2007 p.74