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Vegetables, tofu, grilled cheese: There are many ways to grill without meat! So that your vegetarian grill specialties also succeed, you should follow some tips.
If you use wooden skewers, you should place them in a bowl of water for about 10 minutes before loading them. The moisture protects the skewers from the heat of the embers.
Basically, vegetables that can be prepared well in the pan are also suitable for grilling. Corn on the cob, peppers, mushrooms, potatoes and tomatoes are particularly popular. But onions, zucchini and eggplant are also good. If you like it a little fancier, you can also grill asparagus, pumpkin, fennel, pak choi or avocado. And fruit also tastes good grilled: Have you ever tried grilled watermelon, banana or nectarine?
Of course, the exact grilling time depends on the size of the grilled food and the grilling temperature. Nevertheless, there are values that you can use as a guide.
To prevent grilled vegetables from becoming dry and burning, you should brush them with oil or marinate them. This makes them juicy and gives them a nice spicy taste. The vegetables should lie in the marinade for several hours - preferably overnight! This allows the flavors to be absorbed well. A marinade for vegetables should contain no or only a little salt - otherwise the spices cannot be absorbed properly into the vegetables and they dry out more quickly.
Pluck the leaves of the herbs from the stems and chop them finely. Mix the chopped herbs in a bowl with the oil and add the finely chopped garlic. Then add the rest of the ingredients and mix well. Before you marinate the vegetables, the marinade should infuse a little - during this time you can peel and cut the vegetables.
With an apron you protect your clothes from grease and oil splashes and look like a real professional griller at the same time.
Suitable aprons can be found at JOBELINE.
Tofu is relatively soft - which makes it difficult to grill. There are two ways to make the tofu firmer. You can either squeeze the tofu by placing it in a clean kitchen towel and placing a heavy pot on top, or you can freeze it and thaw it again. Both methods give the tofu a firmer texture and make it easier to grill. It also absorbs the marinade better. Since tofu contains hardly any fat, it quickly sticks to the grill grate. You can avoid this by preparing the tofu in a grill tray and brushing it with a little oil. With direct heat, the tofu is ready after a few seconds - with indirect heat at the edge of the grill, it takes a few minutes.
Mix all the ingredients together thoroughly. Place the squeezed or thawed tofu in it and let it marinate for several hours - preferably overnight.