Meatless Monday: Grilled Vegetables With Tofu
You're busy. And hungry. You have 15 minutes to get dinner on the table because you have loads of other stuff to do. Here's how it could go down:
Scenario 1: You drive on over to Taco Bell on your way home. You shout your order into the speaker, pay and wait 6 minutes for your giant bag of chalupas and gorditas to appear, drive back home, arrange the paper-wrapped tacos and such on the table with paper napkins and packets of hot sauce, and viola, dinner is served.
Scenario 2: You preheat the grill, and while you're waiting, mix together a quick marinade of garlic, cumin, coriander, oil, vinegar and honey. Toss asparagus, peppers, mushrooms and sliced firm tofu in the marinade and grill them for a few minutes, till they're tender.
Oh, you prefer Scenario 2? Good choice. You won't be sorry and you won't have heartburn for three days either. You can use this Indian spice marinade on zucchini, summer squash, tomatoes or any other vegetables you have in the fridge. Serve the vegetables with gingered basmati rice, store-bought naan or crostini with spiced goat cheese. Make extra and your super-fast meatless dinner will become tomorrow's lunch, too.
Preheat a grill to medium-high.
Put the garlic, cumin, coriander, oil, vinegar, honey, salt, and pepper in a large bowl and whisk well. Add the peppers, asparagus, mushrooms, and tofu and toss gently until all the spices are evenly distributed.
Place the vegetables on the preheated grill and cook for 8 to 10 minutes, or until they are tender with nice grill marks on both sides.
Print and review the recipe here.