Title: Grilled tofu with summer vegetables
 Categories: Vegetarian, Main dish, Vegan
      Yield: 12 servings
 
     16 oz Firm Chinese tofu; cubed
    3/4 c  Teriyaki sauce
     12 lg Mushrooms; halved
      1    Red bell pepper
           -cut into 1" pieces
      1    Green bell pepper
           - cut into 1" pieces
      1 lg White onion
           - cut into 1" pieces
     12    Bamboo skewers
           - soaked in water for 1 hour
      2 tb Canola or safflower oil
      2 c  Barbecue Sauce
           -- (see separate recipe)
 
  1. Combine tofu and teriyaki sauce in sealed plastic bag. Freeze
  overnight and thaw next day. Turn bag once or twice during thawing
  process. Reserve marinade.
  
  2. Place tofu, peppers, onion, and mushrooms on skewers, alternating
  the order, beginning and ending with tofu. Com bine oil with reserved
  marinade and brush on the tofu and vegetables. Place on a grill and
  brown on all sides. brush on BBQ sauce and grill a while longer.
  
  From: THE HIGH ROAD TO HEALTH by Lindsay Wagner & Ariane Spade
  
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