DAILY BITE: Vegetarian BBQ Heaven

More than a Marathon Memorial Day Weekend was a success. I totaled 29.5 miles in the three days with a 12.8; 10.6; and 6.1 miler respectively.  Even though today was the shortest day, I was definitely the hungriest and had trouble waiting for my veggies and bbq tofu to marinate in the fridge. This meant that I drank a few Corona Lights to try to quell my hunger. Probably a bad move for the pre-wedding diet, but it is a holiday right?

I always find that my shorter run days or my rest days are when my body really craves food. Do you have a similar experience? I've been working hard to stop trying to "justify" this and learn to listen to my gut-literally. 

Anyway, I love BBQ and grilling out because of the flexibility to play with the recipes and make things to taste.  Tonight's feast included tons of grilled veggies, which will hopefully result in some leftovers, and BBQ tofu. I also grilled some corn on the cob.  The BBQ tofu in this recipe includes some sugar to give it a nice, crispy taste post-grilling. See below for both recipes! 

BBQ Tofu

4 servings

• ~8 TBSP Annie's Original BBQ sauce
• 1 TBSP Grandma's Molasses
• 1-2 tsp. brown sugar
• 1-2 TBSP ketchup
• 1 package (about 4 servings) firm tofu Directions:
  1. Stir together ingredients in a bowl
  2. Separate tofu into two sandwich size ziploc bags by placing half the package into each page
  3. Spoon in half the mixture to each bag
  4. Refrigerate and marinate for 2-24 hours
  5. Remove and grill until browned
  6. DEVOUR
  
  

  

  Grilled Veggies

  The quantity of ingredients in the marinade really depends on how many veggies you're grilling, so I will leave that up to your capable hands or you can message me if you want details. I used about 1 cup of olive oil and vinegar, a clove of garlic, and two tablespoons of lemon juice, but I grilled two eggplant, two green peppers, an entire bunch of asparagus, and two zucchini. Did I mention I am hungry today?

  • Assortment of sliced and diced veggies for grilling. I included eggplant, zucchini, asparagus, and peppers
  • Olive oil
  • Balsamic vinegar
  • Lemon juice
  • Fresh basil; chopped
  • Garlic; A LOT
  • Lemon zest
  • Salt and pepper

  Possible Additions: 

  • Eggplant and zucchini: top with feta cheese
  • Asparagus: dip in dijion mustard mixed with light mayo

  Directions:

  1. Combine ingredients for the marinade into a mixing bowl
  2. Chop veggies and place in one (or several) tupperware containers)
  3. Coat veggies with the marinade, cover, and shake, shake, shake it
  4. Leave to marinade in the fridge for two to ??? hours
  5. Remove, shake it good, and grill
  6. EAT

Comments

[Matt (No Meat Athlete)]

Your bbq tofu recipe sounds great! I wish I'd had this on Monday. The last bbq tofu I made was totally wretched, from a vegetarian cookbook.