Grilled Marinated Tofu

Reprinted with permission, The Enlightened Kitchen, John Wiley & Sons, Inc. ©Marie Oser 2002

6 Servings
2 (16 oz. pkg.) very firm tofu, cubed

MARINADE:
1 1/2 cups vegetable broth
1/4 cup Tamari
1 tsp. vegetarian Worcestershire sauce
1 tsp. granulated garlic
3 Tbsp. white miso
1/3 cup dry vermouth
1 tsp. dried thyme

Combine the marinade ingredients in a medium bowl, and set aside. Wrap the tofu in a clean kitchen towel and squeeze out excess liquid, Making one cut crosswise through the width of the block and then two cuts horizontally and then vertically. Each block of tofu should yieldi 18 cubes. Place the cubes into a non-reactive (glass or ceramic) 9” by 13” pan and cover with marinade. Cover the pan and refrigerate several hours--up to 24 hours. Prepare a medium-hot fire in the grill and spray the grill (or rack) with olive oil cooking spray. Grill the tofu until browned and a slight crust forms, about 5 minutes per side. Serve hot

Recommended vegetables for the grill: quartered ears of corn, Japanese eggplants cut into 1/2 “ rounds, trimmed asparagus spears, 3/4” thick onion wedges, 3/4 “ thick bell pepper strips, and large carrots sliced on the diagonal.

Grilled Marinated Tofu
Nutrition Analysis: per serving: 4 ounces
Calories 115 Protein 6g., Carb 2g, Fiber 1g, Fat 7g, Chol 0.0mg, Calcium 100mg, Sodium 64mg.