Grilled Tofu Steaks with Veggie Kabobs

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Grilled Tofu Steaks with Veggie Kabobs

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

  • 8Servings


Tofu Steaks

  • 2 16-oz. pkgs. extra-firm tofu
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup sherry
  • 1/4 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
  • 1/2 lb. sugar snap peas


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.

Nutrition Information

  • Calories: 229
  • Carbohydrate Content: 20 g
  • Fat Content: 12 g
  • Fiber Content: 2 g
  • Protein Content: 15 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 770 mg
  • Sugar Content: 12 g