Summer is just around the corner and BBQs are one of my favourite ways of spending time with my friends, but just because we have to put up with social distancing doesn’t mean the food can’t be extra exciting. This recipe is designed to accommodate any vegan friends you have because BBQs can be a little restrictive for them. What else can you offer apart from grilled vegetables? I have a solution for you that even your meat eating friends will love – the plant-based hot italian platter with grilled tofu. It’s healthy, fun, colourful and delicious. Also, it tastes just like meat!!!
Plant-based Hot Italian Platter with Grilled Tofu
4
servings20
minutes20
minutesIngredients
1 kg firm tofu
400g plant-based hot italian sausage (I used the Beyond Meat Sausage)
4 portobello mushrooms
4 green onions, trimmed
2 zucchinis, cut in half lengthwise
1 one each red and yellow pepper
3 tsp olive oil
3 branches fresh basil chopped
- Balsamic vinaigrette
45 ml olive oil
30 ml balsamic vinegar
1 clove garlic, minced
½ tsp of each salt and black pepper
Directions
- First, make the Balsamic Vinaigrette. Mix together the oil, vinegar, garlic, salt and pepper in a bowl and place to one side.
- Next, drain the tofu on a paper towel and cut in half lengthwise. Trim the stems off the mushrooms and place the mushroom caps in a large bowl along with the onions, zucchini, red and yellow pepper.
- Whisk together the basil, salt and pepper and brush 20ml of it over the tofu and the remainder of the vegetables and the plant-based sausage. Toss to coat.
- Grill vegetables, tofu and sausage on the BBQ over medium-high heat for 5 minutes. Turn them and grill again for about 5 minutes. If you don’t have a BBQ, you can pan fry these instead.
- Once grilled, cut the tofu into bite-sized pieces and the vegetables into ½ inch pieces and place on a large platter along with the sausage. Drizzle the balsamic vinaigrette over the top and serve!
Notes
- Serve with sweet potato fries, or you can have this as a shawarma with hummus in a pita bread!
