Grilled Fajita Vegetables and Tofu With Marinade

Marinade

2 cloves garlic, minced
1 tsp cumin
1 tsp Mexican oregano
1 tsp red chili powder
1 Tbsp tahini
2 Tbsp lime juice
1 Tbsp low sodium soy sauce

Vegetables

2 portobello mushrooms, stems removed, sliced into strips
1-2 bell peppers, sliced into large pieces
2 cups zucchini or summer squash, sliced
1 sweet onion, sliced
1 white or sweet potato, baked or steamed ahead and cooled, sliced
Jalapeño peppers to taste
Other in-season vegetables, especially eggplant and okra

Mix the marinade ingredients and place in a large measuring cup.

Place the vegetables (except the baked potatoes) in a shallow baking dish or gallon-sized plastic bag and add about half of the marinade. Allow the vegetables to marinate in the refrigerator for 30 minutes to 2 hours.

Cover the block of tofu with the remaining marinade, reserving a quarter cup to be used later. Place the marinating tofu in the refrigerator for at least 30 minutes, then cut it into 8 slices.

Heat a gas or charcoal grill to medium heat (high heat will burn the vegetables). Grill the tofu 3 to 4 minutes on each side. Grill the vegetables on one side for 3 to 4 minutes or until grill marks appear, then turn them over and reduce the heat to low.

Brush the vegetables with the reserved marinade and close the grill or cover the vegetables with a dome lid or foil tent. Continue grilling the vegetables until they are tender but not burned, basting them a couple more times with the remaining marinade.

Serve the grilled tofu and vegetables on a large platter with flour tortillas, guacamole, salsa and beans on the side.

Recipe courtesy of Chef Julia Dunaway ❧

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