Spicy Marinated Grilled Tofu & Mushrooms

Ingredients

1 block firm tofu

10-12 button mushrooms (medium sized)

Marinade

4 Tbs Shoyu (soy sauce)

1 Tbs sesame oil

2 Tbs worcestershire sauce

2 Tbs maple syrup

2 Tbs sriracha sauce

2 garlic cloves, minced

Directions

Press the tofu first to remove excess water so the marinade can soak in. Place the rinsed tofu block with a kitchen towel wrapped around it in a medium size bowl with 2 canned goods on top as weights to press out the liquid. Allow the tofu to press for at least 30 minutes.

Next, mix the marinade ingredients together and place half in a 9x13 baking pan. Place mushrooms and tofu (cut into large cubes) in the baking pan. Then pour the other half of the marinade on the top of the mushrooms and tofu. Roll the tofu and mushrooms around in the marinade to make sure they are evenly coated. Place the baking pan in the refrigerator. After 30 minutes rotate the tofu and mushrooms for even coverage with the marinade. Allow to marinade for another 30 minutes.

Meanwhile, start up a charcoal grill. Place mushrooms and tofu on kabob skewers. Grill on a foil lined grill for 10-15 minutes, rotating halfway, until cooked through and golden.

With the beautiful summer weather I was wanting to use the grill for dinner. My usual go-to grilling favorite were mushrooms, but I wanted to try something new and more exciting. Not that grilled mushrooms are not amazing:) I had heard about grilling tofu, so I thought I would try it out. I always like to marinade tofu because it's flavorless. The spicy sriracha gave a great kick and it paired well with the charcoal grill flavor. Eric and I were crazy about them. The grill made the tofu crispy and super tasty. This was my favorite grilled food yet! The mushrooms were also wonderful, but I expected that. The tofu was a big surprise. Even the next day, the cold tofu cubes were delicious. I will definitely be making these again.