Mother Earth Living

Vegetables on the Grill: Oriental-Style Grilled Tofu and Vegetable Sandwiches

By Susan Belsinger
June/July 1999
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Vary the vegetables on this sandwich to suit your taste or what you have on hand; peppers or shiitake mushrooms are good additions. Tofu is much better when it has been marinated for awhile. Wasabi powder, the pungent Japanese green horseradish condiment used in the mayonnaise, is available at specialty groceries. Makes 4 sandwiches.

• 1 yellow and 1 green summer squash, 5 or 6 ounces each, sliced lengthwise into 4 slices each
• 1 medium yellow onion, sliced crosswise into 4 slices or 1 bunch scallions
• 1 pound firm tofu, drained and sliced lengthwise into 4 slices
• 1/2 cup Asian Marinade 
• Vegetable oil
• 8 slices country-style whole wheat bread or 1 baguette, cut into 4 lengths and split horizontally
Wasabi Mayonnaise or plain mayonnaise
• 1 generous cup tat-soi leaves or 1 cup spinach leaves and ½ cup cilantro leaves, washed and patted dry

1. Marinate the squash, onion or scallions, and tofu slices for at least 3 hours or overnight, turning occasionally.

2. Brush the grill lightly with vegetable oil. Grill the vegetables and tofu over a medium-hot fire. Remove the vegetables and tofu to a plate and lightly grill both sides of the bread or baguette.

3. Spread 1 side of each piece of bread lightly with mayonnaise. Layer the lower half of each sandwich with 1 slice each of tofu, yellow and green squash, 1 onion slice, separated into rings (or scallions, trimmed and sliced into 1-inch lengths), and the tat-soi or spinach and cilantro leaves. Close the sandwich and cut in half. Serve immediately.


Susan Belsinger, a frequent contributor to The Herb Companion, treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of Basil: An Herb Lover’s Guide (1996) and several other books from Interweave Press.

Click here for the original article,  Vegetables on the Grill.








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