Grilled Tofu Sandwich and Colorful Vegetables

Slices of very firm tofu are marinated in OJ, soy sauce & mustard, grilled, and served on bread with a salad of grilled sweet potato, beets, onions & Brussels sprouts.

Ingredients:

• 1/2 cup orange juice
• 1/2 cup soy sauce
• 2 tbsp dijon, whole grain, or honey mustard (plus more for serving)
• 1 to 2 tbsp spicy chili paste (optional)
• 1 block firm tofu
• 1 large sweet potato
• 1 large red beet
• 1 large golden beet
• 4 golf-ball-sized onions
• 2 cups Brussels sprouts
• Olive oil
• Salt
• Fresh rosemary
• Lemon juice
• 1/3 cup chopped toasted cashews, almonds, or peanuts (optional)
• Whole grain bread or buns
• Sliced cheese, if desired

Directions:

Prepare marinade for tofu: Whisk together orange juice, soy sauce, mustard, and chili paste, if using. Cut tofu into 1/2-inch slices. Put into a Ziploc bag and pour in marinade, covering slices. Refrigerate at least one-half hour, turning ever 15 minutes. Prepare ingredients to be grilled: Vegetables should be cut into approximately the same size to ensure even cooking. Halve brussels sprouts, quarter onions, peel and cut beets, cut sweet potatoes. Toss vegetables together in a mixing bowl with just enough olive oil to coat and salt, to taste. Cook vegetables in a grill basket with the grill covered. Allow vegetables to be open to the grill heat so that they roast, not steam. Stir vegetables in basket on occasion and cook until tender (until beets and potatoes can be pierced with a fork.) This can take anywhere from thirty minutes to an hour. A little charring, especially on the brussels sprouts, is an asset to flavor, not a detraction. When vegetables are finished, remove from grill and toss with a small amount of lemon juice, chopped fresh rosemary, and toasted nuts. Place the tofu slices on the grill over high heat. Cook until bottom side shows toughness and charring (about 5-15 minutes); repeat on other side. The ideal texture is a tough exterior and creamy, flavorful interior. Toast whole grain bread or buns on grill; spread with a thin layer of mustard. Top with tofu and cheese, if you want. Spoon the brightly colored vegetable salad onto plate and enjoy it with the Tofu Sandwich.

Number of Servings: Four

Notes from the Cook: This recipe requires a grill basket for the vegetables. The colorful salad is a nutritious celebration of late summer's fresh produce. The grilled tofu sandwich is first marinated for extra flavor, and may be topped to any preference with grilled onions, cheese, or just mustard.