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 jalapeƱo 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.
This dish looks really good, this meat eater would love to have this on the menu! The only thing I would omit is the cumin of course you know that ; ) Happy Birthday!!!
ReplyDeleteThanks Romana. Next time I make this I will cut out the cumin just for you.
ReplyDelete