Grilled tofu with grilled & roasted summer veggies

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Welcome to the latest episode of “Fun with Martha’s CSA Box!”

Grilled tofu:
1 lb block of organic extra-firm sprouted tofu cut in 4 pieces (slice it longways once & then once down the middle)
Marinade/sauce:
1/4 cup tamari
2 T Balsamic vinegar
2 T Rice vinegar
1 tsp sesame oil
Ginger, minced (about 1 inch chunk, peeled)
1 clove crushed garlic

Other veggies:
Yellow summer squash, sliced longways
Green bell pepper, cut in large flat-ish slices
Beets
Potatoes, chopped

Optional serving suggestions:
Quinoa
Raw spinach

Marinate the tofu for at least an hour or overnight. Reserve the marinade as a sauce.
Grill the tofu, squash & pepper (brush the veggies with sesame oil first).
Roast the beets & potatoes. I used this handy guide which I found very helpful. I roasted the beets whole in foil and then peeled & chopped afterward. The potatoes I scrubbed and chopped but left the skin on and brushed with sesame oil before roasting.
Serve with some of the marinade as a sauce. Perfect summer dinner!!!

Makes 4 servings

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This entry was posted in Recipes, Tofu & tempeh, Whole Grains & Veggies. Bookmark the permalink.

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