Grilled Tofu Steaks with Veggie Kabobs

Need a gluten free and dairy free main course? Grilled Tofu Steaks with Veggie Kabobs could be a spectacular recipe to try. One portion of this dish contains around 12g of protein, 4g of fat, and a total of 166 calories. For $1.91 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up orange juice concentrate, extra firm tofu, sugar snap peas, and a few other things to make it today. 244 people were impressed by this recipe. It is perfect for The Fourth Of July. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is tremendous. Try Grilled Veggie Kabobs, Grilled Veggie Kabobs, and Grilled Tofu Kabobs Chipotle with Corn on the Cob and Asparagus for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

To make Tofu Steaks

1. Place tofu between two cutting boards, and top with heavy pot or several cans to press out liquid.

2. Drain 1 hour, then pat dry.

3. Cut tofu blocks lengthwise into 4 slices.

4. Combine soy sauce, sherry, hoisin sauce, ginger, orange juice concentrate, sesame oil, and chili-garlic sauce in container.

5. Add tofu, and toss to coat. Refrigerate 3 hours, or up to 2 days.

6. 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.

7. Meanwhile, drain Tofu Steaks, reserving marinade. Grill 8 minutes, or until browned and crispy.

8. Heat reserved marinade in small saucepan until simmering.

9. Pour over tofu steaks, and serve.

Nutrition Information:

covered percent of daily need