It is Sunday, 80 degrees, sunny, and beautiful outside. Dinner must be on the grill. After inventorying the veggies and protein options, I settled on making grilled tofu steaks, veggie packs, and salad.
I had Wildwood super firm tofu. It has a thick texture that can withstand marinating and grilling. I created a “steak” marinate by combining a mixture of 2 tbsp. olive oil, a dash of balsamic vinegar, a few shakes of liquid smoke, some Braggs liquid aminos, a tsp. of Dijon, 1/2 tsp. grain mustard, and 2 tbsp. water and a dash of toasted sesame oil. I whisked it until it was emulsified. Then I blended in sea salt, pepper, and Mrs. Dash Steak seasoning. The marinade actually tasted like grilled steak. It is amazing. I sliced the tofu into 1/4 inch pieces and marinated them for one hour, turning once.
While the tofu was marinating, I prepared my grill packs. I used baby potatoes, which I microwaved for 3 minutes to par cook, chopped mixed bell peppers, red onions, corn kernels and I thinly sliced one field roast Italian sausage into the mix. I tossed it all with some olive oil, sea salt and pepper. I placed it in a Reynolds hot bag, (I had a sample from last year), I usually just use foil.
After I removed the tofu from the marinade, I sliced 1 zucchini length wise into four pieces and placed it in the remaining marinade for a few minutes while the grill was heating.
The grill pack was place directly on the grill. I put the tofu and zucchini on a grilling tray.
While everything cooked on the grill I made a small salad for the side dish. It was baby spinach, cherry tomatoes, onion, pepper, cucumber and some blush vinaigrette.
The veggies cooked for 10 minutes on each side, so dinner was ready in 20! The foil bag was outstanding, no leaks!
Everyone approved, even Molly the Elf!
Have a great Sunday!