1 lb block of organic extra-firm sprouted tofu cut in 4 pieces (slice it longways once & then once down the middle)
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
Yellow summer squash, sliced longways
Green bell pepper, cut in large flat-ish slices
Optional serving suggestions:
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