Meatless Monday: Grilled Veggies in a Tomato-Cilantro-Turmeric Sauce (V)(GF)

grilled vegGrilled Veggies in a Tomato-Cilantro-Turmeric Sauce (V)(GF)

The ingredients

2 large plum tomatoes, coarsely grated on a box grater
2 garlic cloves, minced
1/2 cup pure olive oil
1/2 cup chopped cilantro
1 tbsp. turmeric
1 lemon, juiced
1 zucchini, sliced
1 red onion, sliced
2 vine-ripened tomatoes, sliced
Vegetable oil, for brushing
Salt and freshly ground pepper

the method:

  1. In a food processor, combine the grated tomatoes, garlic, olive oil, lemon juice, turmeric and cilantro. Pulse until smooth. Add the veggies to marinade and coat thoroughly. Cover and refrigerate for 30 minutes.
  2. Light a grill. Thread the veggies onto metal skewers (if you’re using bamboo skewers, make sure you soak them for 30 minutes prior to grilling), leaving a small space between each piece. Brush the veggies with vegetable oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 10minutes.
  3. Use extra sauce for dipping. 🙂

Grilled Veggie & Tofu Rice Bowl (GF)

 

tofu veggie bowlGrilled Veggie & Tofu Rice Bowl (GF)
1 1/2 cups jasmine or basmati rice
3 cups water
1 block extra-firm tofu, drained and cubed (I made Nick’s with grilled chicken)
1/4 cup hot sauce (I used Frank’s Red Hot)
3 bell peppers, cut into fourths
1 tablespoon olive oil
2 avocados, mashed very well
juice of 1 lemon
1/2 cup fresh parsley, chopped
1 clove garlic, minced or grated
salt + pepper, to taste
1 pint grape tomatoes, halved
1/2 cup blue cheese, crumbled

the method:

  1. *At least 30 minutes before grilling, soak your skewers (if they are bamboo) in water for 30 minutes to prevent them from charring.
  2. In a large bowl combine the olive oil, garlic and hot sauce. Add the tofu and toss well. Cover and place in the fridge while you prepare the rest of the meal.
  3. Make the rice. Add the water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes.  After 20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
  4. Pre heat the grill to medium high heat.
  5. Add the bell peppers to a gallon size ziplock bag. Add 1 tablespoon of olive oil and a pinch of salt and pepper. Seal the bag and shake well so the veggies are coated with olive oil.
  6. Remove the tofu from the fridge and skewer it.
  7. Grill the tofu for 3-4 minutes per side, gently flipping 2-3 times until cooked through and has light char marks. While the tofu is grilling grill the bell peppers for about 5 minutes flipping once or twice during cooking.
  8. Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips.
  9. Add the mashed avocados to a bowl. Stir in the lemon juice, parsley, garlic and salt and pepper to taste. Mix well.
  10. To assemble the bowls, divide the rice evenly. Top each bowl of rice with equal amounts of tofu and grilled peppers. Add a large dollop of the avocados and then add the fresh tomatoes. Sprinkle with blue cheese if desired. Serve warm.

Grilled Pineapple (GF) (V)

grilled pineappleGrilled Pineapple (GF) (V)

the ingredients:

  • 1 fresh pineapple – peeled, cored and cut into 1 inch rings
  • 1/4 teaspoon agave nectar
  • 3 tablespoons melted Earth Balance butter
  • 1 dash hot pepper sauce (I used Frank’s Red Hot)
  • salt to taste
  • 1 tbsp Pico de Gallo

 

 

the method:

  1. Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Grilled Buffalo Tofu Steaks

Well, it’s been summer for quite some time now – especially in Arizona – we’ve been hitting over 100 since May! The sweltering heat gets us in the mood for grilling on the patio. I had some tofu steaks on hand and Nick had just picked up his meat selection from some Groupon deal he bought awhile ago. Even though I don’t eat meat, I must say his steak choices were gorgeous and had perfect marbling. So perfect, that he didn’t even mess with it before putting it on the grill – just a dash of salt and pepper and he was good to go.

I had a hankering for something spicy and tangy – I think you see where I’m heading. Frank’s Red Hot “Buffalo” style sauce. The great thing about tofu is that it can pick up marinade flavors really well and in a very short amount of time. I just marinated the tofu for about 20 minutes, tossed it on the grill with Nick’s steak and let the grill do it’s thing. I served my tofu with a quick Garlicky-Lime Aioli; it was a nice cooling element with the spiciness.

Here’s a a picture of Nick with his prized steak:

Here is my recipe:

Buffalo Tofu Steaks

Ingredients:

  • 1 16-ounce block of extra-firm tofu
  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon paprika
  • 1/4 cup Frank’s Red Hot Buffalo Sauce
  • 1/8 cup Earth Balance Soy-Free Butter, melted

The Method:

  1. In a bowl, combine the oil, salt,  paprika, hot sauce and melted butter.
  2. Cut the tofu into steaks and gently toss to coat with the mixture. Let the steaks sit in the mixture for 20 minutes before grilling.
  3. Place each tofu steak in a single layer on the grill. Grill for 5 minutes on each side. (Nick’s steak needed to be cooked for 6 minutes on each side, so we timed it accordingly)

Garlicky-Lime Aioli:

Ingredients:

  • 1/4 cup mayonnaise
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • pinch of paprika
  • pinch of salt
  • pinch of pepper

The Method:

Combine all ingredients in a small bowl. Mix and serve.

It was so yummy that even my well-mannered pit bull, Eleanor was begging for table scraps:

Marmalade Tofu with Roasted Garlicky Green Beans and Mustard Roasted Potatoes

If you were keeping up with my posts this week, two out of three items on the plate above are probably familiar to you. Despite the opinion of the majority of the public, I absolutely love Tofu. Tofu can be transformed into anything – seriously.

A few years ago, I was experimenting with being strictly vegan and ended up making things, such as Ricotta, Sour Cream, Cream elements for soup – you name it, I made it all out of tofu. As someone who hasn’t always been a vegetarian (4 years and counting woohoo!), I know what the real stuff tastes like. Mock me all you want, but I can honestly say that I couldn’t taste the difference OR notice a difference in texture. I think you can see why I’m not one of the many people who is grossed out by Tofu.

I stumbled upon a Marmalade Marinade on VeganYumYum that I thought looked delicious. I had some tofu to use up, Nick had salmon that needed to be eaten. Hmmmm… can you say perfect marinade?  You can? Great. We paired our proteins with Roasted Garlicky Green Beans and Mustard Roasted Potatoes.

Below is the recipe for the Tofu Marmalade. If you want to make the salmon, the process is exactly the same. Obvi.
Marmalade Marinated Tofu
1 14oz block of Super Firm Tofu, pressed well
5 Tbs Marmalade
2 Tbs Shoyu
1 Tbs Fresh Lemon Juice
1/2 tsp Hot Chili Flakes (optional)
1/4 tsp Ginger (optional)
Freshly Ground Black Pepper

Instructions

Mix all ingredients together except the tofu, cut tofu into 8 strips, marinade for 30 minutes. Cook to your liking (may I recommend grilling?).