Grilled Tofu Steaks with Veggie Kabobs - Yoga Journal

Grilled Tofu Steaks with Veggie Kabobs

Publish date:

Preparing these before you hit the road turns travel time into marinating time.

  • SERVINGServings


  • Tofu Steaks
  • 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
  • Veggie Kabobs
  • 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 or 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 skewers, 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.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 229
  • Carbohydrate Content: 20 g
  • Fat Content: 12 g
  • Fiber Content: 2 g
  • Protein Content: 15 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 770 mg
  • Sugar Content: 12 g