3 Great Grill Recipes
Korean Grilled Tofu Steak
1 16-ounce block of extra firm tofu
¼ cup tamari soy sauce
¼ cup toasted sesame oil
¼ cup kochujang (Korean chili pepper paste)
2 tsp white pepper
2 tbsp ginger, skin removed then grated or minced
1 clove garlic
½ cup canola oil
2 tbsp organic sugar or fructose
Cut the tofu into 3 slabs and set aside.
Prepare a marinade for the tofu using the tamari, canola oil, and white pepper. Place the tofu slabs in the mixture and let them marinate for at least one hour.
Heat up your grill. Meanwhile, in a blender, blend the rest of the ingredients until smooth. With the grill hot, lay the tofu down and cook on each side for approximately 2-3 minutes on each side, moving the tofu away from any grill fires that may start. Once flipped, brush the top of the tofu with the kochujang sauce mixture. Let the sauce absorb for one minute then remove from the grill. Serve over steamed or fried rice and an Asian green vegetable.
Grilled Cauliflower and Simple Summer Chickpea Salad
1/4 cup olive oil
Coarse salt and pepper
1 tsp sherry vinegar
2 tsp Dijon mustard
1 tsp crushed garlic
2 heads cauliflower
Mix all of the marinade ingredients except cauliflower together in a mixing bowl and set aside. With a large, sharp knife, make a slice down the center of the cauliflower, then slice each half into half-inch planks. Make sure that the florets are still connected to the base, or the cauliflower will fall apart on the grill.
Boil a shallow layer of water in a wide braising pot or large sauté pan. Carefully blanch the cauliflower for 4 minutes, then put into an ice bath to shock.
Drain cauliflower and pour the marinade over top. Heat grill to high.
After cauliflower has marinated for 10 minutes, brush off extra marinade and carefully lay it on the grill. Grill each side until it just starts to char the florets, about 2 -5 minutes. Serve immediately or chill to eat later.
Works well served as a side dish or on top of a chickpea salad as a main course.
Simple Summer Chickpea Salad
2 12-ounce cans of chickpeas, drained and rinsed
1/4 cup red onion, chopped
1/2 cup plum tomato, chopped
2 tbsp fresh cilantro, chopped
1/4 cup black olives, chopped
2 tsp fresh mint, chopped
2 tbsp fresh lemon juice
1/4 tsp ground cumin
1 tsp Dijon mustard
1/4 cup extra-virgin olive oil
Fresh cracked pepper and salt to taste
Mix all ingredients in bowl. Chill for at least 30 minutes before serving.
Grilled Portabella Verde Tacos
Mushroom & Marinade
4 large portabella mushroom caps
1/3 cup canola oil
2 tbsp balsamic vinegar
1 tsp black pepper
½ onion, chopped
2 cloves garlic
1 green bell or poblano pepper
1 large bunch fresh cilantro, leaves only
1 tsp salt
1 tsp pepper
2 tsp organic sugar or agave nectar
1 Tbsp canola oil
4 soft corn tortillas
Chopped tomatoes tossed with salt
Vegan sour cream
Preheat grill to high.
Mix the marinade ingredients and use your hands or a brush to completely coat the portabella caps with the marinade.
Grill the portobellas on high heat for about 3-5 minutes on each side. (Don’t worry if they seem slightly undercooked when you pull them from the grill. Leave them out on a plate, and they will continue to cook.)
While the mushrooms are cooling on the plate, combine the salsa verde ingredients in a food processor, pulsing for about 1 minute.
Pour the salsa over the mushrooms and let sit for a few minutes.
In a non-stick fry pan or griddle pan, heat a small drizzle of oil on medium heat. Lightly warm the tortillas on each side for about 15 seconds.
Slice the portabellas into strips. Wrap them in tortillas. Adding the condiments inside the tortillas makes for neater eating or pile them on top of the already rolled tacos for a striking presentation.