Tag Archives: tofu

Vegetarian Grilling: Vegetable Tofu Skewers

One of my go-to dinners for summertime is grilled veggies. There are so many great vegetables to choose from and they taste amazing over an open flame. As summer winds to a close and fall puts that nip in the air … I can’t help but want to wander out to my grill and give it some more love before it’s too cold to use it. (Though, I’m not afraid to grill year-round.)

Being constantly busy with work and school, I need quick healthy meals to keep my body in working order. Here’s a little diddy I came up last night. I hope you enjoy it as much as we did. (No leftovers! Ha!)

What you will need:

  • 1 pkg. of baked tofu
  • 2 zucchinis
  • 1 container of mushrooms (I chose crimini)
  • 3 skewers
  • spices
  • salt & pepper
  • oil/butter/non-stick spray

Serves two. All ingredients are organic.

Note: Tofu tends to stick, so make sure it’s properly oiled before putting it on the grill.

Let’s get started!!!

  • Pre-heat the grill.
  • Wash the zucchini, and slice into 3/4 inch thick rounds.
  • Wipe the mushroom caps with a damp cloth to get the dirt off, cut the stems off.

  • Open up the tofu and cut into about 1 inch chunks (I got 8 chucnks out of mine).
  • Sprinkle mushrooms and zucchini with salt, pepper, and your favorite grilling spices. I used pepper, garlic salt, and McCormick’s “Savory” blend.
  • Skewer your items in whatever order you choose.

  • I melted a couple tablespoons of butter mixed with a couple tablespoons of olive oil to brush on my veggies so they don’t stick to the grill grates. You can use whatever you want to keep it from sticking.
  • I turned my grill all the way to low beause it runs hot, but probably somewhere between low to medium will be perfect for cooking these.

  • Turn every 3-5 minutes, so they get a little char on them, but don’t burn. Brush them again with the buttler/oil mixture,
  • Remove after about 15 minutes and serve!

They are tasty on their own, or you can dip them in teriyaki sauce. Enjoy!

What’s your favorite food to grill?

Until next time, I send you peace, love, and good energy.

~Sharon

Crispy Tofu Bowl

Recipe inventing comes naturally to me … I am constantly thinking of new combinations in my head. Sometimes, I challenge myself to make an exciting dish out of what’s already in my kitchen/garden. I also don’t have much time, so I usually come up with these ideas when I’m at school or work … I jot a few things down, use some of the cooking techniques I’m familiar with, and then throw in a new twist.

Here’s yet another one of those concoctions … I wasn’t sure about it at first, but it turned out splendid and it got the stamp of approval from my Sweetie.

What you will need:

  • 8 ounces of tofu, thinly sliced.
  • a cup of broccoli florets
  • 15-20 shiitake mushrooms, cleaned and stems removed
  • 1 lb or green beans, washed and cut into 1 inch pieces
  • skillet
  • oil or butter
  • salt and pepper
  • Blue cheese crumbles for garnish

Saute` tofu over medium heat until crisp, season with salt and pepper, remove from pan and place into a bowl until later. 

Saute` mushroom caps until brown, season with salt a pepper, remove from pan and place in bowl with tofu. 

Turn up the heat to medium-high and add the green beans and broccoli and char.  Season with salt and pepper. This will cook the vegetables slightly while giving them a nice smoky flavor. 

Now push the vegetables to one side of the pan and add the tofu and mushrooms back to the pan to warm them through. 

To plate: Place a large scoop or two of vegetables to a bowl. Then put down a layer of mushroom, top with the tofu and then sprinkle on the blue cheese. The blue cheese gives a nice creamy element to the crisp veggies and tofu while adding a nice punch of flavor to the dish.

Please let me know what you think in the comments section. I always love hearing feedback.

Until next time, I send you peace, love, and good energy.

~Sharon

Vegetarian Grilling: Vegetable Tofu Skewers

One of my go-to dinners for summertime is grilled veggies. There are so many great vegetables to choose from and they taste amazing over an open flame. As summer winds to a close and fall puts that nip in the air … I can’t help but want to wander out to my grill and give it some more love before it’s too cold to use it. (Though, I’m not afraid to grill year-round.)

Being constantly busy with work and school, I need quick healthy meals to keep my body in working order. Here’s a little diddy I came up last night. I hope you enjoy it as much as we did. (No leftovers! Ha!)

What you will need:

  • 1 pkg. of baked tofu
  • 2 zucchinis
  • 1 container of mushrooms (I chose crimini)
  • 3 skewers
  • spices
  • salt & pepper
  • oil/butter/non-stick spray

Serves two. All ingredients are organic.

Note: Tofu tends to stick, so make sure it’s properly oiled before putting it on the grill.

Let’s get started!!!

  • Pre-heat the grill.
  • Wash the zucchini, and slice into 3/4 inch thick rounds.
  • Wipe the mushroom caps with a damp cloth to get the dirt off, cut the stems off.

  • Open up the tofu and cut into about 1 inch chunks (I got 8 chucnks out of mine).
  • Sprinkle mushrooms and zucchini with salt, pepper, and your favorite grilling spices. I used pepper, garlic salt, and McCormick’s “Savory” blend.
  • Skewer your items in whatever order you choose.

  • I melted a couple tablespoons of butter mixed with a couple tablespoons of olive oil to brush on my veggies so they don’t stick to the grill grates. You can use whatever you want to keep it from sticking.
  • I turned my grill all the way to low beause it runs hot, but probably somewhere between low to medium will be perfect for cooking these.

  • Turn every 3-5 minutes, so they get a little char on them, but don’t burn. Brush them again with the buttler/oil mixture,
  • Remove after about 15 minutes and serve!

They are tasty on their own, or you can dip them in teriyaki sauce. Enjoy!

What’s your favorite food to grill?

Until next time, I send you peace, love, and good energy.

~Sharon