This is originally a grilling recipe adapted from Whole foods, but I think it would be quite delicious with the same vegetables and tofu sauteed and the honey mustard sauce below used as a sauce for flavor during the cooking of the vegetables.

1/4 cup honey mustard (you can also make your own by combining honey and mustard in portions you like)
3 tbs lemon juice
3 tbs olive oil
1/2 tsp salt
1/2 tsp black pepper
1 lb button mushrooms
1 large eggplant, cut into 1 1/2" chunks
2 bunches green onions, cut into 1 1/2" pieces
2 red bell peppers cut into 1 1/2" pieces
1 lbs extra firm tofu, cut into 1 1/2" squares, dried using paper towels
1 box of rice pilaf mix (made per package directions)

If using wooden skewers, soak them in water for 20-30 mins. Preheat grill to medium heat. In a small bowl whisk together honey mustard, lemon juice, oil, salt, pepper. Threat vegetables and tofu on skewers and slather honey mustard sauce all over vegetables. Grill, turning occasionally until vegetables have grill marks, about 5-8 minutes. Serve with pilaf and honey mustard for dipping.

Serves 4-6

NB: you can also do yellow squash or zucchini in this. Tastes amazing



Honey Mustard Veggie Wraps
Wraps (pick your flavor)
4 oz goat cheese (depends on your liking of goat cheese and how many vegetables you have left over)
1-2 tbs olive oil
1 16 oz can of olives, chopped
Salt and pepper to taste
Lettuce leaves

Spread goat cheese on wraps. Add lettuce leaves on top of cheese. Mix vegetables, olive oil, salt, pepper, olives, lemon juice. Spoon in amount of desired vegetables. Wrap your wrap.