Here is our first collaborative meal...on the blog! Maya and I (Sebastian) came up with this meal after visiting the Dufferin Grove Farmer's Market, which you can see here. After spending a couple hours in the heat of (almost) summer, we found a colorful array of vegetables. The first thought that came to my mind was to use the BBQ. Being in Toronto this summer, we are lucky enough to have access to a beautiful BBQ courtesy of Maya's mom. Growing up, I often lived in condos and townhouses and therefore I have rarely used a BBQ to grill things. Any chance I get this summer to use the BBQ, I will take advantage of it! When it comes to using a BBQ there is nothing better than a delicious and simple collection of vegetables on a kabob. With a variety of sweet and savory vegetables, along with marinated tofu, this recipe is sure to be a summer crowd pleaser! Oh ya, and grilling mango is sooo yummy. This is a vegan summer delight meal!
There is no better feeling than having all your beautiful vegetables cut up and neatly arranged on the same board.
I'm sick right now, and am craving healthy vegetables. Writing about this meal makes me want it again sooo badly. Anyways, what I like about these kabobs is that they're the perfect combination, of spice, sweetness and savouriness. The tahini dipping sauce is what makes this dish though. I have always been someone obsessed with sauces. Since I was a child, I would take everything out of the fridge and combine it into some odd and sometimes tasty dipping sauce for various meals. This dipping sauce was created by Maya, and I couldn't be more happy with it!
Grilled Veggie + Tofu Kabobs w/ Grilled Mango Sorrel Salad
- 1 medium zucchini
- 2 bell peppers (different colours preferably)
- 3 golden beets
- 1 medium sweet potato
- 1 onion
- 1 block of firm tofu
- Soya sauce to cover tofu
- 1 tablespoon hoisin Sauce
- 1-2 tablespoons Sriracha (depending on preference of spice)
- 1/4 cup of Sesame Oil
Tahini Dipping Sauce
- 1/3 cup tahini
- 4 tbsp rice wine vinegar
- 1/2 tsp maple syrup
- 1 tsp sesame oil
- squirt of Siracha
- 6 tbsp water
- 1 clove garlic
- 1/2 bunch of sorrel
- 1/2 a bunch of mixed salad greens
- 2 mangoes
- 3 tbsp olive oil
- 3 tbsp balsamic
- 1 tsp dijon mustard
- pinch salt
- 20 grinds of pepper
- 1 1/2 cups brown rice
- 3 cups water
- 1 tbsp coconut oil (optional)
Put on rice and set aside once done until ready to serve.
Cut tofu into 1 inch cubes and place into a ziploc bag with marinade sauce.
Chop veggies into round bite size pieces and brush with olive oil.
Grill the sweet potato, golden beets, zucchini and tofu.
After taking tofu off the grill, place it back in the bag with the marinade (so it will absorb more flavour).
Assemble the veggies (including the uncooked onions and bell peppers) and tofu on skewers.
Place the skewers on a baking sheet on one side of the grill or on top rack, while grilling mangoes.
Mix together ingredients for the dipping sauce.
Wash salad greens and combine with dressing and mangoes.
Plate and enjoy!