Grilled Tofu with Portobellos (Asado de Tofu y Hongos)
A hearty, easy, and beautiful vegetarian entrée.
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Ingredients
- Juice from 1 orange
- 4 tablespoons low-sodium soy sauce
- 9 ounces firm (not silken) tofu, cut into four 1-inch-thick slices
- 2 teaspoons ghee (clarified butter) or high-quality oil
- 1 large portobello mushroom cap (4-5 ounces; 140 grams), chopped
- 4 ounces button mushrooms (120 grams), chopped
- 12 cherry tomatoes, halved
- Chopped fresh cilantro and fresh orange slices, for garnish
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