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Home Pork And Beans With Pepper

Grilled Vegetable Salad Recipe

Ingredients

How to make it

  • Cut tofu lengthwise into 8 slices, about 1/2 inch thick. Place tofu in shallow baking dish; pour 1/4 cup of the dressing over tofu. Place vegetables in a large self-sealing plastic bag set in a deep bowl. Pour 3 tablespoons of the remaining dressing over vegetables. Close bag, turning to coat. Chill tofu and vegetables 4 to 24 hours, turning occasionally. Cover and refrigerate remaining dressing.
  • Remove tofu from dressing, discarding dressing. Drain vegetables, reserving dressing. Grill vegetables on rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until vegetables are crisp-tender, turning occasionally. Grill tofu on grill rack directly over medium heat 4 to 6 minutes, turning once, or until lightly browned. Remove tofu from grill. Cut into triangles. Set aside.
  • In a large bowl combine squash and peppers. Add reserved dressing. Toss to coat. Set vegetables aside.
  • Meanwhile, in a 2-quart pan bring 2 cups water to boiling. Place quinoa in a fine sieve and rinse under running water. Add quinoa and barley to pan. Return to boiling; reduce heat. Simmer, covered, 15 minutes or until water is nearly absorbed and grains are tender. Drain.
  • In a large bowl gently toss grains with shredded sorrel and remaining chilled dressing. Serve quinoa with vegetables and tofu. Add sorrel leaves, if desired. Makes 6 main-dish servings.
  • *Look for quinoa (keen-wah) near the grains on your supermarket shelf or health food stores.

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    " It was excellent "
    chefmeow ate it and said...
    Another great recipe I must try. Love everything about it. You have my 5.
    Was this review helpful? Yes Flag

The Cook

mystic_river1 Bradenton, Florida

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