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.


  • 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

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