Courtesy of Emily Coyle
When it comes to grilling, vegetarians don’t have to stick to vegetables. They can also try out tofu. See this recipe from Eating Bird Food for a grilled lemon basil tofu salad for inspiration. Get your tofu out of the kitchen and take it to the grill. It will only cook on each side for 3 to 4 minutes, and it will soak in a marinade for at least an hour before that. Once you serve your protein over a bed of greens with other vegetables, you’ll have no trouble nixing meat for a night.
- ⅓ cup finely chopped fresh basil
- 2 tablespoons spicy Dijon mustard
- 1 tablespoon honey
- 1 to 2 teaspoons grated lemon zest
- ¼ cup fresh lemon juice (the juice of about 2 lemons)
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1 pound extra firm tofu, drained and pressed
- Salad greens and fresh veggies
Directions: Combine all ingredients except tofu in a small bowl. Cut tofu crosswise into 6 slices. Place tofu slices into a container with the marinade and let sit for at least a hour.
Prepare grill. Remove tofu slices from marinade, making sure to leave any access marinade in the container. Place tofu slices on a grill rack coated with cooking spray; grill for 3 to 5 minutes on each side. Serve tofu over a bed of greens and other veggies. Drizzle extra marinade over tofu to use as a dressing and serve.
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