Tag Archive for 'grill'

Grilled Vegetable and Tofu Dagwood

These can be made fresh for dinner as a variation on the Grilled Vegetables and Tofu meal, or you can make the sandwich the next day using leftover grilled vegetables and tofu. Be prepared for a huge sandwich that will barely fit in your mouth! Makes 1 sandwich.

1 hearty sandwich sized ciabatta roll sliced in half (or any other thick, hearty bread)
1 slice grilled tofu (about the size of the roll or 2 small slices)
1 slice grilled eggplant
2 slices grilled zucchini
1 slice grilled bell pepper
3 – 4 sun-dried tomato slices (reconstituted)
4 – 5 whole basil leaves
olive oil for brushing the bread
salt and pepper to taste

Brush the cut side of the bread with olive oil and briefly grill or place it under the broiler for a couple of minutes to lightly toast the bread.

If you aren’t making this with freshly grilled vegetables, heat the grilled tofu, eggplant, bell pepper and sun-dried tomato in the microwave or oven until warm.

Pile all of the ingredients in layers in between the roll for a huge Dagwood sandwich.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • For a regular sandwich that can be consumed by mere mortals without unhinging your jaw to bite into it, limit the sandwich to tofu, 1 grilled vegetable, sun-dried tomato and basil.
  • Experiment with any variety of grilled vegetables or tempeh instead of tofu.
  • If your grilled vegetables seem a little dry, you might want to brush the bread with a little extra olive oil and balsamic vinegar.
  • Make a low-sodium or gluten-free version by choosing an appropriate type of bread.

More information for Grilled Vegetable and Tofu Dagwood recipe (reduce total time to 5 minutes if using leftover grilled vegetables):

  • Prep time: 30 min
  • Cook time: 15 min
  • Total time: 45 min

Grilled Vegetables and Tofu

Grilling is a great way to spend a warm summer evening, since you move the cooking outside and get to enjoy some great summer weather. If you have a big enough grill, make a few extra veggies and keep them around for lunches or to add to other meals. Makes 4 servings.

1 14-ounce package of firm or extra firm tofu
2 batches of Italian Marinade
2 tablespoons olive oil
1 sliced medium eggplant
1 sliced red bell pepper
2 small sliced zucchini
1 onion cut into wedges
8 white button or crimini mushrooms

To make the tofu, follow the instructions for the Soy Marinated Tofu to press the tofu. Instead of the Soy Marinade, you will be marinating it in one of the 2 batches of Italian Marinade. Also eliminate the baking step, since you will be grilling the tofu in a later step instead of baking it.

Turn the grill on over medium high heat.

Put the mushrooms and onion onto skewers to keep pieces of them from falling through the grate. Place all of the vegetables on a tray and brush with olive oil and some Italian Marinade.

If your grill doesn’t have a warming grate above the main grate, you might want to place a plate in the oven and turn it on to 125 degrees to keep any veggies warm that cook more quickly than the others.

Place all of the veggies on the grill or cook in batches. Cook for about 10 to 15 minutes turning the vegetables over after 5 to 7 minutes. Keep a close eye on the vegetables, since they can burn quickly and different grills vary widely in temperatures and cooking times.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Experiment with all kinds of different vegetables.
  • Simple Dipping Sauce: Instead of using the marinade, brush the vegetables with olive oil and salt and pepper to taste. Serve with Vietnamese Peanut Sauce, Thai Peanut Sauce, Tahini Sauce or Soy Ginger Dipping Sauce.
  • Balsamic: Instead of using the marinade, brush the vegetables with olive oil and balsamic vinegar. Add salt and freshly ground pepper to taste.
  • Citrus: Instead of using the marinade, brush the vegetables with olive oil. Add salt and freshly ground pepper to taste. Squeeze some fresh lemon or lime juice on the veggies.
  • Replace the Italian Marinade with Asian Soy Marinade.
  • Can be easily made low-sodium and gluten-free.

More information for Grilled Vegetables and Tofu recipe:

  • Prep time: 30 min
  • Cook time: 15 min
  • Total time: 45 min