Grilled Tofu Steaks with Veggie Kabobs

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 167.0
  • Total Fat: 9.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 372.8 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 13.9 g

View full nutritional breakdown of Grilled Tofu Steaks with Veggie Kabobs calories by ingredient


Recipe from Vegetarian Times Magazine (pg 74) July/August 2007 Recipe from Vegetarian Times Magazine (pg 74) July/August 2007
Number of Servings: 8



    2 16-oz pkgs extra-firm tofu
    1/3-cup low-sodium soy sauce
    1/3-cup sherry
    1/4-cup hoisin sauce
    2 tbs - minced fresh ginger
    2 tbs - frozen orange juice concentrate, thawed
    1 tbs - toasted sesame oil
    1 tsp. chili-garlic sauce


    12 oz. mushrooms
    2 sweet onions, quartered
    1/2 lb. sugar snap peas


1. To make Tofu Steaks: Place tofu between two cutting boards, and top with heavy pot of several cans to press out liquid. Drain 1 hour, then pat dry. Cut tofu blocks lengthwise into 4 slices.

2. Combine soy sauce, sherry, hoisin sauce, ginger, orange juice concentrate, sesame oil and chili-garlic sauce in container. Add tofu, and toss to coat. Refrigerate 3 hours, or up to 2 days.

3. Oil grill grates and preheat grill to medium. To make Veggie Kabobs: Thread all vegetables onto skeweres and brush with oil. Cook onions and mushrooms 15 minutes, and snap peas 5 minutes, turning occasionally.

4. Meanwhile, drain Tofu Steaks, reserving marinade. Grill 8 minutes, or until browned and crispy.

5. Heat reserved marinade in small saucepan until simmering. Pour over tofu steaks and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user SEXYSCORPION31.