2025-07-11 Weekly Specials

Meat & Seafood

Northwest-raised chicken, air-chilled, 100% vegetarian-fed and no antibiotics used. Large tray pack. Save $1.70 LB

Who says tofu can’t turn heads? We take our favorite local tofu, slice it thick, and give it the royal treatment—brushed with an Oregon Growers, peach preserve and dark rum glaze, then grilled to golden perfection. Pair it with smoky grilled peaches and summer veggies, and you’ve got a plant-based showstopper that’s equal parts fun, fancy, and totally deck-dinnerworthy. Bonus points if you serve it with a Market Kitchen salad and a cold drink in hand.

Serves: 4

Fresh, local and farm raised. Save $3 lb

Difficulty: Easy

Prep time: 1 hour

Cook time: 15 minutes

Peaches & Rum Tofu Steaks:

2 lb. firm tofu split horizontally into large ‘steaks’

1 c Oregon Growers, Peach Preserves 3 T rum

1 T apple cider vinegar

1 t Dijon mustard

Dash local Sacred Scorch hot sauce

½ t salt ½ t black pepper

Grilled Fruit & Vegetables:

12 oz. fresh or frozen local peaches

1 each red and yellow bell pepper, cut into chunks

½ red onion, cut into rings

2 T olive oil

Pinch each salt and pepper

½ c roasted almonds (optional)

Steps:

• Combine all peaches and rum marinade for tofu in a sealable container or ziptop bag. Add tofu steaks and marinate 1-4 hours.

• Preheat grill. Remove tofu steaks and reserve all marinade. Grill tofu on both sides until marked well. Move to indirect heat and cook slowly to 165F internal temp, basting well with reserved marinade several times to create a thick glaze. Remove from heat and serve hot.

• Meanwhile, toss peaches, peppers and onion with olive oil, salt and pepper. Lightly grill all until marked and heated through. Serve alongside grilled tofu. Goes well with a side of salad or rice.