Grilled Portabello Steaks with Sun-Dried Tomato Tofu YIELD: 4 servings
SERVING SIZE:
1 mushroom cap and
2 ounces of tofu 4 portabello mushroom caps Marinade ¼ cup extra-virgin olive oil ¼ cup unsweetened pineapple juice or orange juice ¼ cup Bragg’s Liquid Aminos or soy sauce 2 tablespoons chopped green onions (green parts only) 1 clove garlic, minced ½ teaspoon dried crushed rosemary Sun-Dried Tomato Tofu 8 ounces extra-firm tofu, cut into ½-inch rectangular slices (2 ounces each) 1 tablespoon extra-virgin olive oil ¼ cup chopped sun-dried tomatoes, packed in oil, drained ¼ cup sliced black olives 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley ⅛ teaspoon garlic powder Place mushrooms in a glass dish with gills up. Whisk together marinade ingredients in a small bowl, and pour over caps. Marinate at room temperature 30 minutes. While mushrooms marinate, prepare Sun-Dried Tomato Tofu. Place tofu slices in an 8 by 8-inch baking dish, and drizzle with olive oil. Top with sun-dried tomatoes and olives. Add basil, parsley, and garlic powder. Let sit at room temperature 30 minutes. Preheat oven to broil setting while tofu marinates. Put tofu in the oven and broil for 5 – 7 minutes. Preheat barbecue grill. When grill is ready, place mushroom caps over heat for 5 minutes, flipping halfway through cooking time. To serve, place grilled mushroom caps on a plate, top with tofu slices, and drizzle a tablespoon or two of the rosemary marinade over all.