Daily Market Vegetarian Bbq Recipe

Press and cut tofu

Press the tofu for at least 15 minutes to remove excess water: wrap in a clean towel, place a heavy pan or books on top. After pressing, cut tofu into 8 slabs (~1–1.5 cm thick).

Prepare vegetables

Clean mushrooms and remove stems. Slice portobellos into 2–3 large pieces each. Slice zucchini into 1/2-inch (1 cm) thick rounds lengthwise for grilling. Core and cut bell peppers into large flat pieces. Cut red onion into wedges. If using baby corn, keep whole.

Make the marinade

In a large bowl or shallow dish combine olive oil (6 tbs), soy sauce (3 tbs), maple syrup (2 tbs), apple cider vinegar (2 tbs), smoked paprika (2 tsp), ground cumin (1 tsp), minced garlic (3 cloves), black pepper (1 tsp), sea salt (1 tsp) and sriracha (1 tsp). Whisk until smooth.

Marinate tofu and vegetables

Place tofu slabs and all prepared vegetables in the marinade, turning to coat thoroughly. Reserve about 2 tablespoons of marinade for brushing while grilling if desired. Cover and refrigerate for 30–60 minutes (longer up to 4 hours for deeper flavor). If short on time, marinate at least 15 minutes at room temperature.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates or brush vegetables with 1–2 tbs olive oil to prevent sticking.

Grill vegetables and tofu

Arrange tofu slabs and larger vegetables (portobello pieces, bell peppers, zucchini, onion wedges, baby corn) on the hot grill. Cook for 3–5 minutes per side for tofu (until golden with grill marks) and 3–6 minutes per side for vegetables, turning once, until tender and charred in spots. Baste occasionally with reserved marinade. Reduce heat or move to cooler zone if charring too quickly.

Finish with barbecue sauce

During the last 1–2 minutes of grilling, brush 1–2 tbs of prepared barbecue sauce on each piece to caramelize the surface. Flip once more and glaze again for a sticky finish. Remove from grill and let rest 2–3 minutes.

Prepare finishing sauce

In a small bowl combine the remaining 1 tbs barbecue sauce, lemon juice (1 tbs), chopped parsley (2 tbs), chopped cilantro (2 tbs) and toasted sesame seeds (1 tsp). Mix to a loose drizzleable sauce. Adjust salt & pepper to taste.

Toast buns or flatbreads

Lightly brush burger buns or flatbreads with 2 tbs olive oil and toast on the hot grill for 30–60 seconds per side until lightly browned.

Assemble

On each bun or flatbread place a handful of mixed salad greens (about 2/3 cup per serving), then a grilled tofu slab or a combination of grilled vegetables. Drizzle finishing sauce over the top, add pickled red onions if using, and sprinkle extra chopped herbs or sesame seeds. Season with salt & pepper to taste.

Serve

Serve immediately while warm. Offer additional barbecue sauce and lemon wedges at the table.