Warm weather is made for grilling. This weekend, as we celebrate the first official day of summer, we are definitely in the mood for grilling, even if the clouds and breeze are hanging out in Scotland today. I love to grill because basically, everything and anything you can imagine can be cooked on the grates of a grill – often times with amazing results. A summer salad gets a little crunch with a handful of grilled kale… delicious. Even desserts get a little more interesting when charred, grilled peaches on ice cream anyone?
Firm tofu and if you tolerate dairy, halloumi cheese, are great vegetarian options for grilling because they are firm enough to hold their shape as they cook. The spiciness and saltiness of the tofu (or hallolumi) in this recipe balance out the sweetness from the peppers, courgette and red onion.
2 medium courgettes, cut crosswise into 3/4-inch-thick slices
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 large red onion, cut into 1 1/2-inch pieces
1/4 cup olive oil
1 tsp salt + pepper
metal or wooden skewers (soaked in warm water 30 minutes if wooden)
1 package (350g) firm tofu, diced into 1-inch cubes
1 tbs olive oil
1 tsp cumin + garlic salt
1/2 tsp red chili powder
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Place the zucchini, red onion and bell pepper in a large bowl. Drizzle with oil and sprinkle salt + pepper. Gently toss to combine.
In separate bowl, combine cubed tofu, olive oil, cumin, garlic salt and chili powder.
Arrange vegetables and tofu onto soaked bamboo skewers (keeps them from sticking too much). Grill kebabs on lightly oiled grill rack, covered only if using gas grill, turning over once, until vegetables are tender, 6 to 10 minutes (timing will vary among vegetables).
Serve with brown rice and spinach.
* Mushrooms, cherry tomatoes and squash would make great additions
* Skewers can be prepped 1 day ahead, chilled and covered
* If you aren’t able to grill outdoors, place skewers onto lightly greased tray and cook under the grill for 10 to 12 minutes, or until the tofu is golden and the veg are soft, turning halfway through.