VEGETARIAN BBQ RECIPES FROM DEBI MAZAR AND GABRIELE CORCOS
It’s hard to believe that August is here and the lazy, hazy, crazy days of summer will be coming to an end. Before we know it, long summer nights will become shorter, the kids will be going back to school and we’ll be packing up our warm weather clothes. But wait, there are still several weeks to enjoy summer festivities including wonderful barbecues with friends and family. I admit that in years past I sort of dreaded barbecues. I’ve been a vegetarian forever and don’t eat the traditional hot dog and hamburger fare. I never wanted to be rude, and so I often left hungry. (I cannot live on potato salad alone – although my butt would beg to differ.) But, as vegetarianism became more popular over the years and friends graciously accommodated my eating habits while still satisfying those of the majority of the guests, I left happily satiated on a diet of Boca Burgers and Smart Dogs.
As you continue to enjoy the final days of summer, consider shaking up your next barbecue with recipes from House Foods Tofu and my favorite celebrity chefs, Debi Mazar and Gabriele Corcos of the Cooking Channel‘s show Extra Virgin.
For the main course, whip up a barbeque must have with a healthy twist – House Foods Crispy Tofu Parmesan Sliders. This award winning recipe is sure to please even your meat-eating guests. The pesto mayo spread adds a flavorful topping to the delicious slider without losing the BBQ taste and feel.
Crispy Tofu Parmesan Sliders
Created by House Foods America
INGREDIENTS:
Pesto Mayo:
1/4 cup mayonnaise
2 tablespoons basil pesto
1/2 teaspoon ground cumin
Tofu:
1 package House Foods Tofu Organic or Premium Extra Firm, drained
1 egg
2 tablespoons Dijon mustard
1/2 cup panko bread crumbs
1/4 cup grated parmesan cheese
1/4 cup all-purpose flour
1 tablespoon dried Italian herb seasoning
1 teaspoon seasoned salt
2 tablespoons canola oil
8 small slices mozzarella cheese
Sliders:
8 slider buns or small dinner rolls, split, toasted
16 fresh basil leaves or 8 small lettuce leaves
8 slices plum tomato
DIRECTIONS:
Pesto Mayo: In small bowl stir together the mayonnaise, pesto and cumin. Refrigerate until ready to use.
Tofu: Quarter a block of tofu into 4 equal pieces. Slice each quarter horizontally into 2 thin pieces. In shallow bowl, beat eggs with mustard. In another shallow dish, place bread crumbs and cheese; mix well. In a third bowl, combine flour, herb seasoning and seasoned salt. Dip tofu in flour mixture, then egg mixture, then coat with bread crumb mixture. Heat oil in a large nonstick skillet over medium heat and add tofu to skillet cooking 3 to 4 minutes per side or until golden brown. Top with cheese slices after turning tofu.
Spread sides of buns with pesto mayo and place tofu slices topping with basil and tomato slices.
Makes 4 servings of 2 sliders each
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Or cook up House Foods Grilled Tofu and Tomato Skewers. Simply pair the House Foods Tofu Organic or Premium Extra Firm with your favorite seasonal veggies, like tomatoes, to add flavor and grill – it’s that easy!
Tofu Tomato and Herb Skewers
Created by House Foods America
INGREDIENTS:
2 pkgs House Foods Tofu Premium or Organic Extra Firm, drained and pressed
40 cherry tomatoes
20 bamboo skewers
Sauce:
1 clove garlic
1 large shallot
1 bundle Italian parsley
1 bundle cilantro
2 Tbsp red wine vinegar
2/3 Tbsp Kosher salt
1 tsp freshly ground black pepper
½ tsp red pepper flakes
3 Tbsp extra virgin olive oil
DIRECTIONS:
Add garlic and shallot to the bowl of a food processor and pulse a couple of times. Add parsley and cilantro and pulse a few more times. Combine with vinegar, salt, pepper, red pepper flakes and oil in bowl. Mix well. Cut tofu in cubes to match the size of tomatoes. Place tofu cubes and tomato alternately on skewers. Brush with sauce and grill 3-4 minutes on each side. Brush a couple more times until grill mark is shown. Brush tofu one final time before serving.
Makes 20 skewers
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Cool off at your next fête with this summertime treat that combines House Foods Tofu Organic or Premium Soft with your favorite summery fruits, like strawberries and blueberries, for a healthy, yet indulgent delight.
Tofu and Berry Popsicles
Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin
INGREDIENTS:
1/2 package (7 oz) House Foods Tofu Organic or Premium Soft
2 cups strawberries or other berries, hulled and sliced
1/2 cup super fine sugar
1 1/2 teaspoons pure vanilla extract
DIRECTIONS: Add the berries to a bowl and toss with the sugar and vanilla. Let sit out for 20 minutes so they become juicy. Add fruit mixture to a blender or food processor and puree until smooth. Add the tofu and blend again until incorporated. Divide the mixture into 4 popsicles molds. Freeze until firm, for about 4 hours.
Makes 6 Popsicles (3 ounces each)
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