I was craving wild rice the other day and was thinking about how I could use it in a main dish as well as using the grill outside. POP! An idea popped in my head and the end result....it totally hit the spot! My son gave me a high five. This has a very light tangy, savory & lightly sweet flavor. It's really perfect for a Spring evening.
- 1/2 block of extra-firm tofu or( I use Trader Joes that comes in a two pack-15oz, I use one pack)
- 4 Tbsp. Agave syrup
- 3 Tbsp. Soy Sauce or Bragg's liquid Aminos
- 1 1/2 tsp. brown rice vinegar
- 2 garlic cloves, chopped
- juice from 1 small orange
- 1/2 tsp. fresh thyme
In a small casserole dish mix all marinade ingredients except for tofu, set aside. Next, slice tofu into 5 pieces, then with a paper towel or clean cloth towel press down on each slice to get as much liquid as possible out. Add tofu slices to marinade and coat. Every half hour or so flip tofu so marinade coats it well. Marinade for at least 2 hours, the longer the better.
Wild Rice Medley:
- 1 cup water
- 1 cup Imagine No Chicken Broth or vegetable broth
- 1 cups wild rice medley(mixture of wild rice and brown rice)
- salt to taste
Bring 2 cups water to a boil then add the wild rice medley, stir cover for 45 minutes or until done.
- 5 medium portobellos, thickly sliced
- 4 oz. snow peas, cut in half
- 1 1/4 cup brocolli, sliced
- fresh thyme and oregano to taste
Slice portobellos and brush with olive oil and sprinkle lightly with sea salt. Set aside to grill.
In a small saucepan bring some water to a boil and blanch snow peas and brocolli, about 1-2 min. In a strainer rinse with cold water to stop cooking.
Heat bbq up and grill tofu and portobellos (reserve tofu marinade). This takes about 15-20 minutes. Dice tofu into bite sized pieces.
In a heat resistant bowl add the wild rice, snow peas, brocolli, portobellos, reserved marinade, thyme and oregano to taste. Stir thoroughly then add the tofu and gently stir. You can add a dash of salt if needed but unlikely.
Hope you enjoy we did!