Tofu Kebabs With Grilled Mango Sorrel Salad
[Vegan]

For the Kabobs:

• 1 medium zucchini
• 2 bell peppers
• 3 golden beets
• 1 medium sweet potato
• 1 onion
• 1 14-ounce block of firm tofu

For the Tofu Marinade:

• Soy sauce, to cover tofu
• 1 tablespoon Hoisin sauce
• 1-2 tablespoons Sriracha, depending on preference of spice
• 1/4 cup of sesame oil

For the Tahini Dipping Sauce:

• 1/3 cup tahini
• 4 tablespoons rice wine vinegar
• 1/2 teaspoon maple syrup
• 1 teaspoon sesame oil
• A squirt of Sriracha
• 6 tablespoons water
• 1 clove garlic

For the Salad/Dressing:

• 1/2 bunch of sorrel
• 1/2 a bunch of mixed salad greens
• 2 mangoes
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• A pinch of salt
• 20 grinds of pepper

For the Rice:

• 1 1/2 cups brown rice
• 3 cups water
• 1 tablespoon coconut oil (optional)