It’s almost summer time, and that means tons of Barbeques and cookouts with family and friends. It can be hard to pass up the hotdogs and hamburgers during these get-togethers, but I found this healthy, meatless BBQ recipe on Delish, and though I haven’t tried it yet, it looks like a great meal for any outdoor bash.
Grilled Tofu with Mediterranean Chopped Salad
1/4 cups lemon juice
1 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoons salt, or to taste
Freshly ground pepper to taste
14 ounces extra-firm tofu, preferably water-packed
Mediterranean Chopped Salad
2 medium tomatoes, seeded and diced
1 cup(s) diced seedless cucumber (1/4 medium)
1/4 cups chopped scallions
1/4 cups coarsely chopped fresh parsley
1/4 cups Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoons white-wine vinegar
1/4 teaspoons salt, or to taste
Freshly ground pepper, to taste
Whisk lemon juice, oil, garlic, oregano, salt, and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.
Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
Meanwhile, make the Mediterranean Chopped Salad by combining tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side. Serve immediately, topped with the salad.
Do you know any good vegetarian BBQ recipes?