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Easy Plant-Based BBQ Recipes That’ll Impress Everyone (WFPB & Oil-Free)

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PB with J
PB with J
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Recipes in this Video

4 recipes

Ingredients

  • ●tofu
  • ●smoked paprika
  • ●soy sauce
  • ●garlic
  • ●ginger
  • ●green onions
  • ●vegetable oil
  • ●black pepper
  • ●salt
  • ●lime juice
  • ●sesame oil
  • ●red pepper flakes
  • ●cilantro
  • ●rice
  • ●vegetables

Instructions

  1. 1Drain the tofu and press it to remove excess moisture for 15-20 minutes.
  2. 2Cut the tofu into thick slices or cubes.
  3. 3Mix smoked paprika, soy sauce, minced garlic, and grated ginger in a bowl.
  4. 4Marinate the tofu in the mixture for at least 10 minutes.
  5. 5Heat vegetable oil in a skillet over medium-high heat until shimmering.
  6. 6Add the marinated tofu to the skillet in a single layer.
  7. 7Sear the tofu for 3-4 minutes on each side until golden brown and crispy.
  8. 8Season with black pepper and salt to taste.
  9. 9Remove the tofu from the skillet and set aside.
  10. 10In the same skillet, add chopped vegetables and stir-fry for 3-5 minutes until tender.
  11. 11Add lime juice and sesame oil to the vegetables, mixing well.
  12. 12Serve the smoky seared tofu over rice with stir-fried vegetables.
  13. 13Garnish with chopped green onions, cilantro, and red pepper flakes.

Ingredient Alternatives

tofu

Healthier: tempeh

Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often cheaper.

smoked paprika

Healthier: sweet paprika

Cheaper: regular paprika

Sweet paprika offers similar flavor without the smoke.

soy sauce

Healthier: tamari

Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos are lower in sodium.

sesame oil

Healthier: olive oil

Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

Techniques

marinatingsearingstir-frying

Equipment

skilletmixing bowlspatulaknifecutting board
🌶️🌶️🌶️Medium

Also Known As

Smoky TofuSeared Tofu
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • ●4 ears of corn, husked
  • ●1/4 cup tahini
  • ●2 tablespoons lime juice
  • ●1 tablespoon olive oil
  • ●1 teaspoon garlic powder
  • ●1/2 teaspoon salt
  • ●1/4 teaspoon black pepper
  • ●1/4 teaspoon cayenne pepper (optional)
  • ●Fresh cilantro, for garnish
  • ●Lime wedges, for serving

Instructions

  1. 1Preheat the grill to medium-high heat.
  2. 2Husk the corn and remove all silk strands.
  3. 3In a bowl, whisk together tahini, lime juice, olive oil, garlic powder, salt, black pepper, and cayenne pepper (if using) until smooth.
  4. 4Brush the tahini mixture generously over each ear of corn, ensuring they are well coated.
  5. 5Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the corn is tender and has grill marks.
  6. 6Remove the corn from the grill and let it cool slightly.
  7. 7Garnish with fresh cilantro and serve with lime wedges on the side.

Equipment

GrillBowlWhiskBrush
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • ●1 medium pineapple, peeled, cored, and sliced into rings
  • ●2 cups green cabbage, finely shredded
  • ●1 cup red cabbage, finely shredded
  • ●1 carrot, grated
  • ●1/4 cup red onion, thinly sliced
  • ●1/4 cup fresh cilantro, chopped
  • ●1/4 cup lime juice
  • ●2 tbsp honey
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 tsp cayenne pepper (optional)

Instructions

  1. 1Preheat the grill to medium-high heat.
  2. 2Grill the pineapple rings for about 3-4 minutes on each side, until grill marks appear and the pineapple is slightly caramelized.
  3. 3Remove the grilled pineapple from the grill and let it cool slightly.
  4. 4Chop the grilled pineapple into small pieces and set aside.
  5. 5In a large bowl, combine the green cabbage, red cabbage, grated carrot, red onion, and cilantro.
  6. 6In a separate small bowl, whisk together the lime juice, honey, salt, black pepper, and cayenne pepper (if using).
  7. 7Pour the dressing over the cabbage mixture and toss to combine.
  8. 8Add the chopped grilled pineapple to the slaw and gently mix until evenly distributed.
  9. 9Taste and adjust seasoning if necessary, adding more salt or lime juice as desired.
  10. 10Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Equipment

grillmixing bowlwhiskcutting boardknife
vegangluten-freenut-free

Ingredients

  • ●2 cups broccoli florets
  • ●2 cups cauliflower florets
  • ●2 cups bell peppers, chopped
  • ●2 cups carrots, sliced
  • ●4 tablespoons olive oil
  • ●1 teaspoon garlic powder
  • ●1 teaspoon onion powder
  • ●1 teaspoon dried oregano
  • ●1 teaspoon salt
  • ●1/2 teaspoon black pepper

Instructions

  1. 1Preheat the oven to 425°F (220°C).
  2. 2Wash and chop all the vegetables into bite-sized pieces.
  3. 3In a large bowl, combine the broccoli, cauliflower, bell peppers, and carrots.
  4. 4Drizzle the olive oil over the vegetables and toss to coat evenly.
  5. 5Sprinkle the garlic powder, onion powder, oregano, salt, and black pepper over the vegetables and mix well.
  6. 6Spread the vegetables in a single layer on a baking sheet.
  7. 7Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.
  8. 8Remove from the oven and let cool for a few minutes before serving.

Equipment

baking sheetlarge bowlspatula

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