nutritional information

Per Serving:

  • 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
Vegan

Grilled Tofu Steaks with Veggie Kabobs

Grilled Tofu Steaks with Veggie Kabobs

Serves 8

Preparing these before you hit the road turns travel time into marinating time.
Tofu Steaks
  • 2 16-oz. pkgs. extra-firm tofu
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup sherry
  • ¼ cup hoisin sauce
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. frozen orange juice concentrate, thawed
  • 1 Tbs. toasted sesame oil
  • 1 tsp. chili-garlic sauce
Veggie Kabobs
  • 12 oz. mushrooms
  • 2 sweet onions, quartered
  • ½ lb. sugar snap peas
  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.
July/August 2007 p.74

you might also like



comments

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

Dennie Sue - 2009-08-13 15:51:40

What is chili-garlic sauce?

Bethany - 2011-08-23 23:46:33