Grilled-Tofu-With-Vegetables

 

 

 

 

1 pound firm tofu
2 medium zucchini, sliced lengthwise into quarters
1 Vidalia onion, sliced in 1/2 inch rounds
Italian salad dressing, or vinaigrette dressing
Greens; bok choy, spinach, or kale, or a combination

Sesame-Miso Marinade
3 cloves garlic
2 teaspoons minced fresh ginger
2 teaspoons toasted sesame oil
1/4 cup tamari or soy sauce
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 teaspoon crushed red chili flakes
3/4 cup water, apple or pineapple juice
1/4 cup white miso

Cut tofu lengthwise into 4 rectangular “steaks”.
Combine in a food processor; garlic, ginger, sesame oil, tamari, apple cider vinegar, brown sugar, red chili flakes, water and miso.
Process until smooth.
Place marinade in a shallow dish.
Add tofu, turning to coat well.
Marinate at least 2 hours, or overnight, in the refrigerator.

Heat grill
Brush vegetables with dressing.
Place in a grill basket or directly on the grill.
Grill until slightly charred.
Set aside.
Remove tofu from marinade.
Place tofu in a grill pan.
Sear for 2 minutes on each side.
Place tofu and vegetables in a warm oven while preparing the greens.

Wilted Greens
1 teaspoon olive oil
1 teaspoon toasted sesame oil
1 medium head bok choy, washed and sliced diagonally, or 6 cups spinach or kale, washed, drained and torn into pieces
1 teaspoon minced fresh ginger
1 tablespoon tamari, soy sauce or General Tsao Stir Fry Sauce
6 to 8 scallions, sliced diagonally

Heat olive and sesame oils over moderate heat in a large saute pan.
Add greens and ginger.
Sauté, stirring frequently for 4 minutes, or until almost tender.
Add tamari and scallions, stir.
Add grilled vegetables and tofu.
Gently combine.

Serves 4

Note: Any vegetables suitable for grilling can be used.

tofu-20

 

 

 

 

4 ounces soba noodles (Japanese buckwheat noodles)
1 cup frozen, shelled edamame (green soybeans)
1 cup bean sprouts, washed and drained
1 cucumber, halved lengthwise, peeled, sliced with seeds removed
12 ounce package firm tofu, drained and sliced thickly
2 tablespoons soy sauce, divided
1 1/2 tablespoons sesame oil, divided
1 1/2 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup fresh cilantro leaves
Sesame seeds for garnish

Cook soba noodles as stated on package.
Add edamame to the noodles for the last three minutes of cooking
Rinse with warm water
Drain well
Set aside
Dry tofu with kitchen towel
Mix a teaspoon of sesame oil with a teaspoon of soy sauce in a small bowl
Brush mixture over tofu steaks
Grill, using an indoor grill or outdoor grill for two to three minutes per side
Place noodle mixture in a large bowl
Add the bean sprouts, cucumber slices, and chopped green onions
Mix remaining soy sauce, sesame oil and lime juice in a medium bowl.
Pour over salad and toss
Garnish with cilantro leaves and sesame seeds, if desired
Serve with grilled tofu steaks arranged on top

Note: For a spicy alternative, mix into the dressing 1 1/2 tablespoons sweet chili sauce or sriracha sauce

3 tablespoon ketchup
2 tablespoon vegan Worcestershire sauce
2 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon chili oil
2 teaspoon chili garlic sauce
1 tablespoon olive oil
10 ounces fresh plum tomatoes, peeled and diced (can use canned tomatoes)
2 tablespoon chopped crystallized ginger
14 – 16 ounce firm or extra firm tofu, cut in 3/4 inch pieces
Cooked brown rice

Mix together in a bowl, ketchup, Worcestershire sauce, soy sauce, sesame oil, chili oil and chili garlic sauce. Set aside. In a saucepan, stir on high heat for 2 minutes, olive oil, plum tomatoes and crystallized ginger.
Add the sauce and tofu, bring to a boil, reduce heat and simmer a few minutes more until tofu is heated through. Serve over brown rice.

Serves 4

Note: Have plain yogurt available to balance the spicy flavor. For a bit of green try adding peas or spinach.

1 1/4 cups olive oil
2 to 4 tablespoons vinegar (or lemon juice)
1 tablespoon dried onion flakes
2 teaspoons dried parsley
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon soy sauce (wheat-free)
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/4 teaspoon dulse flakes
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 scallion, chopped
cayenne pepper to taste, optional

Mix all of the ingredients together in a pint sized jar with a lid. Shake well.
Refrigerate for at least 2 hours.