Grilling season is finally, officially, here—and for so many of us, that conjures up visions of steaks and briskets. Tonight, why not celebrate Meatless Monday by marinating some veggies, firing up the backyard barbecue and building these delicious sandwiches? I’ve been making these as the vegetarian offering for summer parties for more than a decade—since we first published Susan Belsinger’s recipe in The Herb Companion—and they’re always a huge hit (even among meat eaters). You can use whatever vegetables you have on hand; peppers and shiitake mushrooms are good additions. If you don’t have time for slow marinating, simply toss your veggies in the marinade and brush them as they grill. Click here for the original article, Vegetables on the Grill.
Spice up grilled veggies and tofu by serving them with wasabi mayo on grilled bread. Delicious! Photo by Joe Coca
Grilled Tofu and Veggie Sandwiches
Makes 4 sandwiches
1 yellow and 1 green summer squash, 5 or 6 ounces each, sliced lengthwise into 4 slices each
1 medium yellow onion, sliced crosswise into 4 slices, or 1 bunch scallions
1 pound firm tofu, drained and sliced lengthwise into 4 slices
1/2 cup Asian Marinade (recipe below)
8 slices country-style whole wheat bread or 1 baguette, cut into 4 lengths and split horizontally
Wasabi Mayonnaise (recipe below) or plain mayonnaise
1 generous cup spinach leaves
½ cup cilantro leaves, washed and patted dry
1. Marinate squash, onion or scallions and tofu slices for at least 3 hours. Place vegetables in a glass dish, cover and keep refrigerated or in a cool place; turn vegetables occasionally.
2. Brush grill lightly with vegetable oil. Grill vegetables and tofu over a medium-hot fire. Remove vegetables and tofu to a plate and lightly grill both sides of bread or baguette.
3. Spread 1 side of each piece of bread lightly with mayonnaise. Layer the lower half of each sandwich with 1 slice each of tofu, yellow and green squash, 1 onion slice, separated into rings (or scallions, trimmed and sliced into 1-inch lengths), and spinach and cilantro leaves. Close sandwich and cut in half. Serve immediately.
2 teaspoons grated fresh gingerroot
3- to 4-inch-long piece of lemongrass, sliced very thin
2 teaspoons sesame seeds
1/2 cup Basic Marinade (recipe below)
1. Stir all the ingredients together.
This keeps in the refrigerator for a month if herbs and garlic are omitted; otherwise, use it within 10 days.
¼ cup tamari soy sauce
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup water
1 to 2 cloves garlic, pressed or finely minced
Freshly ground pepper to taste
1. In a lidded jar, shake all ingredients well until they are well blended.
1-1/2 tablespoons wasabi powder or more to taste
3 tablespoons Asian Marinade
1/4 cup mayonnaise
Blend all ingredients together.