[QUOTE=JStokes;4467583]I would imagine you could modify it and use triangle cuts of tofu--get a nice sear on them and introduce THEM to the saute.
Well, 'allo bean curd--into the pond with you mate.
There is actually a comercially available "Veggie Shrimp" thats not horribad in the right applications.
But for this, I'd go with a Veggie Fry-chicken I've found that is really the best of the best when it comes to "Fake meat for use in a sauced application". Has the right mouth feel, takes a fry pretty well, chars up pretty good, perfect sized chucks for meals of the chucks of sauced stuff on pasta/rice genre.
of course, as a non-grill guy, I'd make mine in the house on the stovetop, but honestly I don't think that would take anythign away from the awesome.