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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grilled Tofu and Veggies Recipe

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This recipe for Grilled Tofu and Veggies is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Hoisin Glaze:
1/3 c. hoisin sauce
1 T. grated, peeled fresh ginger
2 garlic cloves, crushed with garlic press
1 T. seasoned rice vinegar
1 T. olive oil/canola oil
1/4 tsp. ground red pepper (cayenne)
1 T. sodium-reduced soy sauce
Tofu & Veggies
1 package (15 oz.) extra firm tofu
1 bunch green onions, trimmed
2 medium size zucchini, each cut lengthwise into quarters, then crosswise in half.
1 tsp. olive oil
1 large red pepper, cut lengthwise into quarters, stem and seeds discarded
Directions:
Directions:
Prepare Hoisin Glaze: Mix all ingredients until well blended.
Prepare Tofu and Veggies: Cut tofu horizontally into 4 pieces, then cut each crosswise in half. Pat dry with paper towel. Spoon half of the Hoisin glaze into medium size bowl; addl zucchini and pepper. Gently toss veggies to coat. Arrange tofu in large plate and brush both sides of tofu with remaining Hoisin Glaze. On another plate, rub green onions with oil. Grill veggies on medium heat. Cook tofu 6 minutes on each sides.

 

 

 

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