Grilled Portobello Mushroom and Tofu Fajitas

I have been experimenting with mushrooms lately because they are a great cancer fighting agent and considered a super nutrition by Dr. Joel Fuhrman.  I also want to find enjoyable recipes that I can serve to meat lovers when they come to my house.  I think this one is a keeper. The reviews have been good (husband: needs more spice; daughter: delicious!)  Portobello mushrooms, veggies, black beans, and tofu make this incredibly tasty and filling.  Grilling the veggies gives them a nice smoky flavor, though they can be cooked on the burner as well.   This dish is totally versatile in terms of the combinations of veggies, rice, beans that can be used.

4 large portobello mushrooms or combo of cremini and portobello mushrooms
2 zucchinis
1 large carrot
1 red bell pepper
1 large red onion

1/2 green bell pepper
2 jalapeño peppers
Asparagus spears ( another good grilling veggie)

Marinade:
3 Tbsp's olive oil
2 Tbsp's water
3 cloves garlic, minced
2 Tbsp's red wine vinegar
Juice of 2 limes
1tsp smoked cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste

1 container firm tofu
1 Tbsp olive oil
2 Tbsp's lemon juice
2 Tbsp's Adobo sauce

Corn tortillas
Cooked black beans
Shredded cheese
Avocado
Adobo sauce
Cilantro

 Slice the mushrooms, zucchini, and carrots in 1/3 to 1/4 inch thick slices.  Slice onion and peppers into thin strips removing the seeds and stem from the peppers.  Place all vegetables in a Large ziplock bag.

Combine the ingredients for the marinade and whisk until well mixed.  Pour marinade over it and let sit for 30 minutes.

Turn on grill to medium high.  Place vegetable plate on grill.  Spray with Pam or other no stick spray.  Cook vegetables in batches, about 8-10 minutes for onions, carrots, mushrooms, 6-8 minutes for peppers and zucchini.   Remove from heat.  Place corn tortillas on grill for about a minute, turning over once during cooking.  

For the tofu: turn burner on medium high.  Heat large pan or wok. When pan is hot add 1/2 TBSP  oil.   Add tofu.  Cook for about 10 minutes. You don't want tofu to stick to bottom of pan so may need  to adjust heat. Add the lemon juice and cook for a few more minutes.   Tofu should be brown and firm.  Add adobo sauce and cook for an additional minute.  Remove from heat.

Place warmed corn tortilla on plate. Add cheese, vegetables, black beans and tofu.  Top with avocado, adobo sauce, salsa, and cilantro.  Enjoy.