Grilled Tofu, Crimini & Onion Pita Sandwiches

For the Marinade:
1/2 cup worcestershire sauce
4 cloves garlic, roughly chopped
1 tbsp Chipotle Tabasco
4 sprigs fresh thyme
3 sprigs fresh oregano

12 crimini mushrooms, wiped clean
1 block extra firm tofu, drained & cut into 1 1/2 inch pieces
1 yellow onion, peeled & cut into 1/2 inch thick rings
canola oil
kosher salt and freshly cracked black pepper
bamboo skewers, soaked in water for at least 1 hour

For Vinaigrette:
juice and zest from 1 lemon
2 tbsp crumbled feta
1 garlic clove, minced & ground into a paste w/ salt
1/2 tsp dried oregano
1 tbsp dijon mustard
1/8 cup olive oil
kosher salt and freshly cracked black pepper

For Serving:
fresh pita bread, warmed in oven
romaine lettuce leaves
sliced heirloom tomatoes
Combine all ingredients for the marinade in a sealable plastic bag. Shake gently to mix. Gently place the crimini mushrooms and tofu pieces into the marinade. Carefully toss to coat all sides. Seal the bag, removing as much air as possible. Allow tofu and mushrooms to marinate for at least 2 hours, upto 4, refrigerated.

Meanwhile, make the vinaigrette. Combine first 5 ingredients for the vinaigrette in a mixing bowl. Whisk to combine thoroughly. While continuing to whisk, slowly drizzle in the olive oil to form an emulsified vinaigrette. Season to taste with kosher salt and freshly cracked black pepper.

Once the tofu and mushrooms have finished marinating, remove from fridge. Using the soaked skewers, place 1 mushroom then 1 tofu on a skewering, continuing the rotation until the skewer is filled. Repeat this process with the rest of the mushrooms and tofu. Reserve marinade for basting.

Place skewers on a large plate in a single row. Place onion slices onto plate in a single row next to skewers. Drizzle lightly with canola oil then season all sides lightly with kosher salt and freshly cracked black pepper

Grill skewers over medium heat for about 16-20 minutes, rotating several times, until the mushrooms are tender and tofu gets a nice crisp exterior while maintaining a silken center. Halfway through cook time, place the onion rings onto the grill. Grill onions for 4-5 minutes per side. Baste the tofu, mushrooms, and onions frequently through out the grilling process.

Once finished grilling, assemble the sandwiches. Place 1 warm pita onto a piece of aluminum foil. Line pita with romaine lettuce leaves and sliced tomatoes. Remove mushrooms and tofu from skewers. Place a hefty portion of the grilled mushrooms, tofu and onions down the middle of the pita. Drizzle with feta vinaigrette. Fold pita up and wrap tightly in aluminum foil. Serve immediately. Enjoy!

Recipe by Amanda Simpson
http://foodporndaily.com/

From post: Grilled marinated crimini mushrooms, tofu, and onions with a Greek feta vinaigrette
http://foodporndaily.com/pictures/grilled-marinated-crimini-mushrooms-tofu-and-onions-with-a-greek/