The other night, I ended up making the teriyaki quinoa recipe from ED&BV.  We had some leftover, so I decided to grill up some veggies and tofu to go with it.

Veggie Marinade

1 TB dijon mustard

1 TB toasted sesame oil

2 TB rice wine vinegar

1 TB grill seasoning

1/4 cup olive oil

3 cloves garlic, smashed

1 inch piece of ginger, cut into chunks

Combine all ingredients in a large baking dish and throw in your favorite veggies.  Marinate for as long as you can.  I was only able to marinate for about an hour, but they were still really good.  If using an indoor grill, be sure to remove the battery from your smoke detector before firing it up! 

Amy was so thoughtful to bring us a bunch of fruit from her travels and I decided to grill up the pineapple she brought us for a little sweetness.  I did not marinate the pineapple, nor did I marinate the tofu (didn’t want it to stick to the grill), but I did brush some of the marinate onto the tofu once it was done grilling.  We didn’t have a huge selection of vegetables in the fridge, so I ended up using some red and green bell peppers, a yellow onion, green onions, and a summer squash that Amy brought us.

This will definitely be added to our list of regulars.  I’ll have to remember next time to open up all the windows and turn on the fan before beginning to grill everything.  It gave the tofu a really yummy smoky taste and almost meaty texture that even non-tofu eaters may enjoy.  I was less excited about the quinoa.  It was just OK– nothing special.