Grilled Vegetable Salad With Tofu Recipes

GRILLED VEGETABLE POTATO SALAD

Steps:

• Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.

GRILLED VEGETABLE SALAD WITH TOFU

Steps:

• Heat grill to medium. Spray zucchini, corn, asparagus, tofu and scallions with oil. Season with salt and pepper. Grill scallions 2 minutes per side; tofu 2 minutes per side; zucchini and asparagus 3 minutes per side; corn 8 to 10 minutes, turning often. Cut zucchini and asparagus into bite-ize pieces. Cut corn into chunks; slice off some kernels. Slice tofu into triangles. Combine veggies, tofu and remaining ingredients in a bowl.
• Combine all ingredients in a bowl; whisk until smooth. Season with salt and pepper. Divide salad greens and veggies between 2 bowls; drizzle each with 2 tablespoon dressing.

GRILLED TOFU AND VEGETABLE SKEWERS

Steps:

• If using wooden skewers, soak them in water for 30 minutes.
• Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry.
• To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
• To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
• Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
• Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
• Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

TOFU SALAD

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.

WHEAT-BERRY SALAD WITH GRILLED TOFU

Steps:

• Make vinaigrette:
• Purée all vinaigrette ingredients in a blender. Reserve 1 cup vinaigrette for marinating tofu.
• Marinate tofu:
• Combine reserved vinaigrette and soy sauce in a sealable plastic bag. Add tofu, seal bag, and turn to coat. Marinate, chilled, turning bag over occasionally, at least 30 minutes and up to 1 day. Bring to room temperature, about 30 minutes, before grilling.
• Cook wheat berries:
• Simmer wheat berries in unsalted water in a 2- to 3-quart saucepan, partially covered, until tender but still chewy, 1 1/4 to 1 1/2 hours. Drain, then return to pan and stir in salt. Cool to room temperature.
• Grill peppers, tomatoes, and tofu:
• Prepare grill for direct-heat cooking over hot charcoal.
• Pour off marinade from tofu and pat dry, then transfer to a plate.
• Thread tomatoes 1/4 inch apart onto skewers.
• Oil grill rack and grill bell peppers, covered only if using a gas grill, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl, then cover and let steam 10 minutes.
• Grill tomatoes, covered only if using a gas grill, turning over once, until blistered and softened, 3 to 4 minutes.
• Oil grill rack well, then grill tofu, covered only if using a gas grill, until grill marks appear, about 3 minutes. Loosen tofu with a metal spatula, then turn over and grill until heated through and grill marks appear, about 3 minutes more. Transfer to a clean plate and cover.
• Assemble salad: Stir together tomatoes, celery, scallions, olives, wheat berries, and 1/2 cup vinaigrette. Let stand, uncovered, 15 minutes.
• Peel and seed peppers, then cut into 1-inch-wide strips. Stir into wheat-berry mixture.
• Halve pieces of tofu diagonally (for a total of 8 triangles).
• Toss lettuce and mint on a platter, then top with wheat-berry mixture and tofu. Drizzle with some vinaigrette; serve remainder on the side.

SICILIAN GRILLED VEGETABLE SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
• Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY

Steps:

• Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
• Combine red wine vinegar, pepper, salt, oregano, and garlic.
• Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
• Season the rib eye with salt and pepper.
• Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
• Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
• Remove steak from the grill and let rest for 10 minutes.
• Slice the steak into strips.
• Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
• Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
• Enjoy!