Today, we had at the lovely lunch with PPK members nikitee & bryophyte at Vegiterranean in Akron. One of the appetizers Liz had was the Satay dish (they use Gardein). So, Liz decided to make a version of this at home using grilled tofu -- marinated with olive oil, tamari, salt and pepper. The tofu was cut into four thick cutlets, then into 2 strips, for a total of eight pieces. The sticks were added after the fact, as they were very long and didn't fit on the grill very well. ;)
The satay was served with a salad and reduced balsamic vinaigrette dressing (which is used as the dipping sauce) much like Chef Scot Jones does at Vegiterranean.