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March 16, 2010 / katelynb

Grilled Tofu with Portobellos


Grilled Tofu with Portobellos

juice from one orange

4 tbl soy sauce

9 oz of firm tofu cut into 1 inch thick slices

2 tbl clarified butter or high quality oil

1 large Portobello mushroom cap, chopped or 4-5 oz  baby bellas

4 oz button mushrooms

12 cherry tomatoes, halved

chopped fresh cilantro for garnish

fresh orange slices for garnish

Combine orange juice with soy sauce and pour half the mixture into a shallow glass dish. Add tofu and marinate, turning once for at least 15 minutes.

Meanwhile, in a large saute pan, heat oil and saute mushrooms until nearly dry. Stir in remaining orange juice -soy sauce mixture.

Brush a grill or grill pan (we just used a lined sheet pan) and preheat to medium-high. Grill tofu until nicely browned on both sides, 7-8 minutes.

Add tomatoes to mushroom mixture and heat through. Add grilled tofu and turn , heating through. Sprinkle with fresh cilantro and serve. Garnish with fresh orange slices. (we skipped the orange garnish)

One thing I love about tofu, besides it’s low fat and non- meaty qualities is the idea that it will take on the flavor of anything.  The flavor combinations in this recipe are fantastically sweet, savory and very satisfying.  At first I was wondering what we’d serve it with…brown rice, potatoes, a chunk of good bread?  Surprisingly enough it needed no accompaniment.  With the meatiness of the portobellos and the thick slabs of tofu… you barely notice you’re eating vegetarian, although I urge you to do it more often!


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