![]() ![]() Make Ahead!! The tofu can be marinated up to 24 hours in advance and the kebabs can be assembled several hours prior to grilling. Next, grill these vegan kebabs while slathering with BBQ sauce for about 15 minutes or until charred on all sides, the veggies are tender crisp and those plump cherry tomatoes burst.Toss them in a bit of olive oil, salt and pepper, then skewer the veggies and BBQ Tofu. Meanwhile, chop the vegetables into bite size pieces.Second, marinate the tofu in homemade smoky BBQ sauce.This dries the tofu out further, improving it’s ability to soak up the BBQ sauce and improve its texture. First, press the tofu so that most of the water is drained out.People will be swooning over your delicious tofu kebabs! In summary, here’s how to make these mouthwatering BBQ skewers (see recipe card for details): Quick Guide: How to Make Grilled BBQ Tofu Vegetable KebabsĮasy to pull together, these grilled vegan kebabs are a perfect solution for vegans and vegetarians to whip out at BBQs with friends and family where meat is generally center of attention. It’s a perfect partner for grilled vegetables and it makes a mean marinade for these vegetarian and vegan BBQ tofu kebabs. Whippin’ up a double batch of that sauce and freezing the rest for whenever the mood strikes means it’s almost always stocked in the freezer.īBQ sauce is a quintessential summertime staple!Īnd for good reason. I’m particularly fond of sturdy veggies that can be grilled and slathered with homemade BBQ sauce. Grilled BBQ Tofu Vegetable Kebabs Recipe.More Vegetarian (and Vegan) BBQ Recipes to Love.Quick Guide: How to Make Grilled BBQ Tofu Vegetable Kebabs.Transfer to an airtight container and chill. Step 3 Make Ahead: Sauce can be made 5 days ahead.Garnish with green scallion parts and sesame seeds. Step 2 Transfer grilled tofu to a platter.Cook, whisking constantly, until reduced by one-third and slightly thickened, 3 to 5 minutes. Step 1 In a small saucepan over high heat, bring reserved marinade, garlic, ginger, water, syrup, and white scallion parts to a boil, whisking constantly, then reduce heat to medium-low and bring to a simmer.Step 4 Make Ahead: Tofu can be grilled 5 days ahead.Remove tofu from marinade, letting excess drip off and reserving for sauce, and grill, uncovered and turning occasionally, until golden brown and slightly reduced in volume, 6 to 7 minutes per side. Step 3 Prepare a grill for medium-high heat clean and oil grates.Marinate at room temperature at least 1 hour or up to 5. Flip pieces to coat both sides, then cover with plastic wrap, pressing so it sits on surface of tofu. Arrange tofu slices in dish in a single layer. Step 2 In a 13"-by-9" baking dish or any dish large enough to fit tofu in a single layer, whisk oil, miso, and vinegar.Using a clean dish towel or paper towels, press water out of tofu. Step 1 Halve tofu through long edge of block, then cut each half crosswise into 3 (1/2"-thick) planks.Refrigerated in separate airtight containers, the tofu and sauce will keep for up to 5 days. Once you've marinated the tofu, it takes less than 15 minutes to grill the planks, during which you can make the garlicky ginger-scallion sauce.īe sure to let the marinade drip off before you grill the tofu, which allows the planks to get crispy on the grill. Allowing the planks of tofu to soak in the marinade for at least an hour means each bite is seasoned to perfection, though if you have 5 hours, it's worth the wait. Miso and soy sauce are both high in umami (unlike tofu, their similarly soy-based friend), meaning they infuse the tofu with savory depth. Not here, since this grilled tofu is packed with flavor, thanks to a miso-soy marinade. Make grilled tofu with a pot of rice as part of your weekly meal prep (but store the sauce on the side) or use it top ochazuke instead of the salmon, or sub it for the peanut sauce-coated tofu in our black rice tofu bowls. Too often, tofu gets a bad rap for being bland. ![]()
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