Mississippi Tofu Recipe

Three grilled skewers with cubed Mississippi Tofu, yellow pepper slices, and red onion pieces, arranged neatly on a white platter. The tofu is lightly charred, and the vegetables are bright and fresh-looking.

Bold, tangy, and deeply savory with ranch and pepperoncini marinade, grilled peppers and red onion. A plant-based take on the Mississippi pot roast and Mississippi chicken ftrend.

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Course: Main Course

Cuisine: American, Southern

Keyword: easy vegan dinner, grilled tofu, Mississippi tofu, Southern vegan, vegetarian

Prep Time: 10

Cook Time: 10

Marinating Time: 1

Total Time: 1 20

Servings:

Calories: 124kcal

Author: Holly Gray

Ingredients

1 1 ounce packet ranch seasoning mix
½ cup pepperoncini brine
3 tablespoons olive oil
2 tablespoons soy sauce
2 14 ounce packages extra-firm tofu, pressed and cut into 1-inch pieces
15 pepperoncini peppers
1 large red onion cut into 1-inch pieces

Instructions

Whisk together the ranch seasoning, pepperoncini brine, olive oil, and soy sauce in a shallow dish or zip-top bag.
Add the tofu and turn to coat. Refrigerate for at least 1 hour or up to overnight, turning occasionally. Reserve the marinade after removing the tofu.
Heat a grill or grill pan to medium-high heat (375 to 450°F). Oil the grates generously.
Thread the tofu onto skewers along with the pepperoncini peppers and red onion, alternating pieces.
Place the skewers on the grill and leave undisturbed until they release easily, about 3 to 4 minutes per side, until the tofu is golden and the onion is lightly charred.
Drizzle the reserved marinade over the finished skewers and serve immediately.

Nutrition

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