Sauteed Tofu and Vegetables with Tamari

This is so yummy and incredibly easy to make.


One package of firm or extra firm tofu

2 cups Cherry tomatoes, halved

One bunch Green Onions, the white and green parts, cleaned and cut into one inch pieces

3/4 pound cremini mushrooms cleaned and sliced

Tamari sauce, to taste

Open tofu package and drain the liquid. Wrap the block of tofu in a clean towel and put it in the refrigerator. After about an hour replace the towel with another clean dry one.

Cut up all the vegetables and put in a bowl or bowls like I show here. This can all be done earlier in the day, covered and refrigerated.

When you are ready to prepare this dish, cut the tofu into 1 1/2 inch squares and place that in a heated large non-stick pan with a tablespoon of olive oil. Sauteed until browned on at least two sides of the squares. Remove the tofu from the pan and cover to keep it warm. add another tablespoon of olive oil to the plan heat it up and add the vegetables. Saute until they are done to your liking. Add the tofu in and stir. pour some tamari sauce evenly all over the tofu and vegetables and stir to warm. Taste it and add more if needed. serve and garnish if you’d like with toasted sesame seeds.




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Foil Baked Parmesan Herb Yukon Gold Potatoes

These foil-baked potatoes are easy to prep on the grill on our boat. I take a small bag of potatoes, the seasoning already mixed in a container and a small bag of cheese. All I have to do on the boat is cut the potatoes and mix in the seasonings, make foil packets and grill. The result? Cheesy, buttery, melt in your mouth deliciousness.

Yukon gold potatoes are buttery and creamy in texture. They have thin skin and a yellow flesh. They are fat free, saturated fat free, low in sodium, an excellent source of vitamin C and a good source of potassium. A half cup has 70 calories, 3 grams of protein and 2 grams of fiber.

Every grill heats up and cooks a bit differently. Our grill set to 400 cooked the potatoes in about 20 minutes. The first time you make them you will have carefully open the packets and fork test for tenderness. Make note of how long it took to cook them so you know the next time. (You will love these so much that you will want to make them again)

You could also make these in your home oven!

Foil Baked Yukon Gold Potatoes

Makes 3-4 servings

1.5 pounds mini Yukon gold potatoes, quartered

2 Tbsp extra virgin olive oil or Trader Joe’s Garlic Olive Oil

3/4 tsp garlic powder

1 tsp dried oregano

½ tsp kosher salt

¼ tsp (or more) red pepper flakes

¾ cup grated parmesan cheese

Reynolds Non-stick foil


Cut 2 pieces of 14 inch Reynolds Non-stick foil.

In a large bowl or resealable bag, toss the potatoes with the oil, garlic powder, oregano, salt and red pepper flakes. Toss to coat evenly.

Divide the potatoes evenly between the pieces of foil.

Gather the ends of the foil lengthwise and make one fold, then another. Your packets with be approximately 12 x 4 inches. Do the same to the ends. Move the potatoes around in the packets so evenly distribute. Repeat with the other foil and potatoes.

Place the packets on a prepared grill. Cook about 20 minutes, carefully open the packets (there will be hot steam) and pierce with a fork. You might have to cook longer depending on the heat of your grill. When they are tender, fold back the foil, sprinkle with the parmesan cheese and continue cooking about 2 minutes.

Serve warm.

RV or Boat Prep Notes

In a small glass jar or small plastic resealable bag, mix together the garlic powder, oregano, salt and red pepper flakes.

Pack ¾ cup parmesan cheese in a small plastic resealable bag.


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Grilled Pizza

Grilled Pizza    Makes 2 pizzas

We make grilled pizzas on our boat BBQ for a special treat. But certainly can be done on your home barbecue grill. We find getting the temperature right a bit tricky on our boat’s grill because of the temperature variability. On windy days it doesn’t work well since the wind cools down the temperature.

If you are intrigued with the idea of having pizza on your camping or boating trip I suggest trying the recipe at home first to get the technique down before experimenting with the procedure and temperature of your RV, camping or boating grill.

  • 1 pound frozen pizza dough, thaw and rise according to package instructions
  • About 8 ounces or 3/4 cups pizza tomato sauce
  • 1 tomato, sliced thinly
  • Basil, cut into long, thin strips (if you are unsure how, there are lots of videos online)
  • Topping Ideas: No preservative chicken meatballs, thinly sliced; goat cheese dollops, Canadian bacon, ham, chopped olives, feta, artichoke hearts, diced chicken, pineapple, mushrooms, prosciutto
  • 2 cups Mozzarella or 1/4 cup shredded mozzarella, 1/4 cup shredded asiago, 1/4 cup shredded fontina, and 1/4 cup shredded provolone
  • Heavy duty nonstick foil

Preheat your grill to medium-low heat.

On a piece of foil, press out half the dough into a roughly 10 x 7 crust onto a 14×10-inch rectangle of heavy nonstick foil and lightly brush with 1 tablespoon of olive oil. Repeat with the second piece of dough.

Turn dough rectangle upside down directly onto a grill rack; peel off foil.

Place the grill rack with dough on it on a gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals.

Watching carefully, cook uncovered 2 to 3 minutes or until bubbly and bottom is light golden brown, very slightly charred and rigid. (Again, watch carefully to prevent burning.) With wide metal pancake turner or tongs, turn crust over. Remove grill rack and dough.

Put toppings on cooked side: Top crust evenly with about 3-4 ounces of pizza sauce; tomatoes, basil, your toppings (not too much), sprinkle with cheese. Put grill rack with pizza on it back on the grill. Continue to watch carefully.

Cover grill; cook 2 to 4 minutes longer or until crust is golden brown and cheese is melted.

Repeat with the second piece of dough.


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