Ingredients

• 4 Portabello mushroom caps
• ¼ cup extra-virgin olive oil
• ¼ cup unsweetened pineapple juice or orange juice
• ¼ cup Bragg’s Liquid Aminos or soy sauce
• 2 tablespooons chopped green onions (green parts only)
• 1 clove garlic, minced
• ½ teaspoon dried crushed rosemary
• 8 ounces extra-firm tofu, cut into ½-inch rectangular slices (2 ounces each)
• 1 tablespoon extra-virgin olive oil
• ¼ cup chopped sun-dried tomatoes, packed in oil, drained
• ¼ cup sliced black olives
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/8 teaspoon garlic powder