• 1 cup balsamic vinegar
• 1 clove garlic
• 4 large portabella mushrooms, wiped clean, stems and gills removed
• 2 Tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped red pepper
• 1 1/2 pounds firm tofu, coarsely chopped
• 1/3 cup fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 3 Tablespoons fresh cilantro

for the corn and black bean relish

• 2 T olive oil
• 3 cup fresh corn kernels (about 3 ears)
• 1 cup canned black beans, drained
• 3 T balsamic glaze
• 1 teaspoon sugar
• 1 T olive oil
• salt and freshly gound pepper to taste