Check out these recipes courtesy of “Dish 'n' That” that are a twist on classic picnic meals.
Main Course-Grilled Tofu-Pepper Hoagies
Makes enough for six 6-inch hoagies
Ingredients:
6 club or ciabatta rolls
1 pound extra firm tofu
4-6 bell peppers, assorted colors
1 large yellow onion, sliced
1 large red onion, sliced
4-5 cloves fresh garlic, minced
Olive oil
Sesame oil
Tamari
1 tablespoon fennel seeds
Salt, pepper, to taste
Directions:
Squeeze as much water as possible out of the tofu, either using a tofu press or setting it on a paper towel and weighing it down with a heavy plate.
Slice the tofu into rectangles and place them in a shallow baking dish.
Add 2 tablespoons of Tamari and 2 tablespoons sesame oil.
Turn the slices over and mix them gently in the marinade.
Let the tofu marinate as you prepare the peppers.
Wash the peppers and pat dry.
Place them directly on a heated grill or on a baking sheet in a pre-heated 400-degree oven.
Roast or grill until the peppers blister.
Place them in a large bowl and cover with a lid to cool (this makes for easy peeling).
For the tofu:
Place the marinated tofu slices on a heated grill on top of the outdoor grill (this will prevent the slices from slipping through the grate).
Cook until well browned on each side, about 5-6 minutes per side. Do not try to flip the slices until they are well browned on the first side.
Set the slices aside to cool, then slice them into strips.
Heat a large skillet with 2 tablespoons of olive oil and add the garlic and sliced onions.
Saute until the onions are lightly browned, about 10 minutes.
(The onions and garlic can alternately be roasted right on the grill. Slice the top off a whole bulb of garlic and wrap it in aluminum foil, drizzle with a little olive oil and season with salt and pepper. Let roast for about 30 minutes until soft. Thickly slice the onions, brush them with a little olive oil and place directly on the grill. Brown on each side, about 3-4 minutes.)
Slice the roasted peppers into strips and add to the skillet.
Season with salt and pepper, to taste.
Add the fennel seeds.
Toss in the tofu slices and let the mixture cook together for several minutes.
Slice the rolls and toast on the grill.
Top them with a generous portion of the tofu-pepper mixture.