Hot weather is for grilling.
If you live in the US (or watch any movies or television shows set in the US), you know that at the center of pretty much all summer parties is the grill. And maybe a pool. Sizzling on the grill are usually some good ol-fashioned hamburgers or hot dogs. Or steak, if you’re fancy. How about for us plant-lovers? I’m here to tell you that veggies belong on the grill too!
My wonderful uncle recently gifted me a beautiful refurbished grill and a fancy basket to cook veggies in! (He knows me so well.) I’ve been having fun trying out different recipes on the grill, and boy does it come in handy on those hot days when you just cannot cook indoors…
If you like teriyaki and enjoy grilling, this is a great recipe for you! Easy to make with little hands-on time, you can make the whole meal on the grill, which means no need to turn on your stove or oven. Keep in mind that it does take a little time and planning to prep and marinate the tofu. But, it is totally worth it!
In addition to the teriyaki tofu, we will be grilling up some veggies in this recipe. You can grill many different types of veggies, but here are some great seasonal suggestions:
- Bell peppers
- Broccoli
- Summer squash (including Zucchini)
- Mushrooms
- Onions
- Asparagus
- Brussels Sprouts
- Cauliflower
- Eggplants
Bon appetit!
Grilled Teriyaki Tofu and Veggies
Ingredients:
- 15 ounces extra firm tofu
- 1/2 cup maple syrup
- 1/2 cup soy sauce*
- 2 tablespoons olive oil
- 2 tablespoons garlic chili paste, optional
- Everyday seasoning / black pepper, to taste**
- 4 cups roughly chopped veggies of choice
- 2 tablespoons olive oil
- Salt and pepper to taste
* Be sure to choose gluten-free soy sauce if making recipe gluten-free.
** “Everyday Seasoning” is my favorite seasoning blend from Trader Joe’s. I use it on almost everything! If you don’t have any, feel free to use black pepper or another savory seasoning blend on hand.
Directions:
- Drain tofu and cut into 1/2 inch slices. Place slices on half of a thin kitchen towel and cover with the other half of the towel. Place a cutting board on top of kitchen towel and add something a little heavier like a pot. Leave for about ten minutes. This helps to remove excess liquid from the tofu.
- While tofu is being pressed, prepare the marinade. Mix maple syrup, soy sauce, 2 tablespoons of olive oil, garlic chili paste, everyday seasoning or pepper to taste. Once tofu is ready, carefully place in a wide container or ziplock bag and pour marinade over the top. Put in the fridge for at least one hour.
- Chop veggies and toss in a bowl with 2 tablespoons of olive oil and salt and pepper to taste.
- Fire up the grill to medium heat. Once it’s at about 350 degrees, carefully brush some of the grill with olive oil and add the tofu to the olive oil-coated grill, reserving the marinade.
- Add veggies to the basket on the grill. (If you don’t have a basket, you can cook on foil, just be sure to stir more frequently so they don’t stick too much.) Close lid. After about 7 minutes, flip the tofu, being careful not to break. Stir the veggies occasionally. Once tofu and veggies are to desired doneness, remove tofu to plate and veggies to bowl. Toss veggies with remaining marinade.
- Serve tofu and veggies on their own, or with steamed rice on the side. Enjoy!
