grilling for vegetarians
- gordon wing Apr 14, 2005 08:17 PM
trying to decide what to grill for some vegetarians .... anybody have a favorite marinade for tofu? and technique for preparing the tofu? .... buy firm tofu and weigh it down to squeeze out excess moisture before marinating or something like that?
grilled vegetables(especially asparagus) are always a good thing.......more ideas?
Even though I'm a card-carrying carnivore, I still love grilled vegetable sandwiches--eggplant, red bell pepper, and zucchini w/ melted cheese (mozz or monterey jack) and fresh basil leaves on ciabatta bread. It's a treat when you can toast the bread w/ a little EVOO on the grill! I might even choose that over a hamburger!
Portobello mushrooms grill up beautifully (I like them finished with balsamic vinegar) and have a firm texture (often described as "meaty") that also makes them a good base for veg sandwiches.
I made some fabulous grilled artichokes last night (to go with grilled chicken, but I digress). They were large - steamed whole until tender, then cut in half lengthwise. Scooped out the furry stuff, brushed with olive oil and balsamic vinegar, salt and pepper and grilled on both sides until charred. They don't even need a dip this way.
Try tempeh. It's firmer and has more texture and I think stands up better to barbecue-type treatment. I have never been able to get tofu to really soak up marinade. I've tried freezing, squeezing, baking for a very long time, etc.