Happy long weekend, folks! Unlike Rob’s annual rainy prediction, I think we might luck out with sun all weekend long. Fire up your grills, plant your gardens, and start enjoying the summer.🙂
Our inaugural BBQ dish this year were these grilled veggies and tofu kebabs with a miso marinade. Tofu and veg kebabs were prominent last summer because they are pretty easy so it was nice to try out a new flavour. Colourful veggies help the cause, but I went fairly basic with just zucchini (albeit the smaller Italian variety) and red peppers I had frozen last summer. Everything was marinated in the miso dressing and then tossed on the grill. Extra dressing after grilling is an important way to keep bold flavours, so use the extra dressing afterwards.
Another tip, if you look at the skewers from last summer, Rob preferred when I arranged the ingredients more vertical (as seen here). The skewers stuck less to the grill but took a bit longer to cook. We could also jam more veggies onto each skewer.🙂
The recipe is courtesy of Lick Your Plate, which is not at all a vegan cookbook, but had some vegan recipes that enticed me anyhow. Never one to shy away from trying a good vegan recipe, from any source, I am happy I was able to share it with you.
The recipes are simple, focusing on fresh flavours. Other recipes I want to try are the Tomato Quinoa Soup with Chickpea Crunch, Sugar Snap, Green Bean and Mint Couscous Salad, Asian Vegetable Stir-Fry, and the Crispy Tofu, Quinoa and Edamame Salad with Wonton Crisps. Some of the other meat recipes could be tempting with some simple swaps, too. The pictures are entcing while being simply yet bright and colourful.
Recipes from Lick Your Plate spotted elsewhere:
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in Canada (sorry, my international readers!). To be entered in the random draw for the book, please leave a comment below telling me about your plans for the weekend. The winner will be selected at random on June 7, 2016. Good luck!
PS. I am sharing this with Meatless Mondays.
Grilled Miso Tofu & Veggie Kebabs
Reprinted, with permission, from Lick Your Plate
Author’s note: When I think of food-on-a-stick, my mind instantly jumps to corn dogs, caramel apples and cotton candy. Unsurprisingly, Lisa skips over skewered fried butter and heads straight to fresh produce, fantastic flavors and a fired-up barbecue for these Grilled Miso Tofu & Veggie Kebabs. Marinated in a sweet and salty miso dressing and grilled until smoky and tender, these tofu, zucchini and pepper kebabs prove once again that despite sometimes being a stick-in-the-mud, Lisa’s always on the right end of the stick.
Kebab skewers (metal, wood or bamboo)
1/2 cup yellow miso paste
1/4 cup warm water
2 tbsp vegetable oil
2 tbsp mirin
2 tbsp brown sugar
1 tbsp rice vinegar
1/2 tsp grated fresh ginger
1 package (12 oz) extra-firm tofu, patted dry with paper towels
2 medium green zucchinis, cut into 24 thick round slices
2 medium yellow zucchinis, cut into 24 thick round slices
1 red bell pepper, cut into large chunks
1 yellow pepper, cut into large chunks
1. IF THE KEBAB SKEWERS are wood or bamboo, soak them in water for 30 minutes before threading tofu and vegetables.
2. FOR THE MISO DRESSING, in a blender, combine miso paste, water, vegetable oil, mirin, brown sugar, rice vinegar and ginger. Blend until smooth. Set aside.
3. FOR THE TOFU, cut into 24 (1-inch) cubes and place in a medium bowl. Toss with ¼ cup miso dressing, cover and set aside to marinate for 30–60 minutes. Place cut-up vegetables in another bowl and toss with ¼ cup miso dressing, setting aside to marinate. Reserve remaining dressing to brush on while grilling.
4. LIGHTLY OIL GRILL and preheat to medium. Thread the tofu and vegetables, alternating tofu, green zucchini, yellow zucchini, red peppers and yellow peppers. Grill skewers, brushing with more dressing as n Turn skewers occasionally, until lightly charred, about 8–10 minutes. Remove from grill and drizzle with any remaining miso dressing if desired.
PREP 15 minutes (+30–60 minute marinade and skewer soak)
COOK 10 minutes
From Lick Your Plate Copyright © 2016 Pinky Swear Press. Reprinted by permission of Appetite by Random House, a division of Penguin Random House Canada Limited. Photography credit: Ryan Szulc.
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
Contest Rules: No purchase necessary. Contest period begins Saturday, May 21 2016 and ends Tuesday, June 7, 2016. For Canadian residents only. Approximate retail value CDN$32. Enter by writing a comment answering the prompt for a chance to win. Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.