VEGGIE & TOFU KABOBS ON THE GRILL
Hello summer! Or all year-long for that matter! There are lots of things to grill for plant-based, whole foods eaters–kabobs, corn on cob, tofu steaks, asparagus, leeks, and much more.
Choose a healthy marinate you like, or make my simple Asian Sauce (recipe below).
I use this sauce, not only for marinate, but also for stir fries, dipping sauce, and rice flavoring. The nice thing about using it as a marinate for plant-based grilling is that once your veggies are marinated, you don’t have to discard it like you do after it has touched raw meats. I collect mine in a bowl and pour it over the rice with veggie kabobs for extra flavor.
- ¼ cup Tamari (or soy sauce)
- ¼ cup water
- Lemon juice (1-1/2 Tbsp or juice from 1/2 lemon)
- ½ Tbsp sugar (I use an unrefined sugar called sucanat)
- Arrowroot powder (or corn starch) to thicken
- Adjust all ingredients for your taste. Easy and delicious!
Tofu Steaks with Veggies
A helpful hint when grilling tofu, for either kabobs or steaks. Freeze the tofu first. Just toss in the freezer in the plastic tub it comes in. When you’re ready to use it, defrost on the counter, drain, slice, marinate for 30 minutes or more, and grill.
Grilled Portobello Mushroom Burger–– click here for recipe
Caramelized Grilled Leeks — click here for recipe