Put on rice and cook according to package instructions. Set aside once done.
Cut tofu into 1-inch cubes and place into a plastic bag with marinade sauce.
Chop vegetables into round bite-size pieces and brush with olive oil.
Grill the sweet potato, golden beets, zucchini, and tofu.
After taking tofu off the grill, place it back in the bag with the marinade, so it will absorb more flavor.
Assemble the vegetables, including the uncooked onions and bell peppers, and tofu on skewers.
Place the skewers on a baking sheet on one side of the grill or on top rack, while grilling mangoes.
Mix together ingredients for the dipping sauce.
Wash salad greens and combine with dressing and mangoes.
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