- Butternut Squash
- Russet Potatoes
- Firm Tofu
Step One: Assemble your ingredients.
Step Three: Wrap the tofu in the paper towel then in a cloth and weigh it down with something heavy like a cast iron frying pan. This is called pressing, it gets out all the extra water in the tofu, allowing it to suck up more flavour when marinating. Press tofu for any from 20-30 minutes.
Step Four: Cut potatoes into french fry size - you can also add in yellow onion as I have done so here, you want the onions to be slightly smaller than the potatoes so that they don't over power the potatoes. Drizzle with olive oil and add salt and pepper. I have also found that Cape Herb & Spice Spicy BBQ seasoning is a wonderful addition.
Step Five: Wrap up potatoes and onions in a tightly sealed tin foil package. Toss this onto the barbecue once it has reached 400.
Step Six: Marinate tofu in barbecue sauce, I love Wildly Delicious's Chipotle & Cherrywood Smoked Barbecue sauce. Leave tofu in barbecue sauce for about 10-20 minutes.
Step Seven: Slice or dice (depending on your preference) and marinate the butternut squash. For the marinade mix olive oil, two garlic cloves, salt, pepper, oregano and a dash of lemon juice. Toss butternut squash in to a Ziplock bag with the marinade and shake.
Step Eight: Slice tomatoes (I like to grill my tomatoes but you don't have to).
**Disclaimer: This is October in Canada people - any grilling done between now and March will probably be done in the dark.
Step Nine: Check and flip over the potato sack carefully. Place the butternut squash on the grill first, leave it on for about 12 minutes flipping half way through. Carefully place the tofu on the grill when you flip the squash. Flip the tofu after three minutes.
Step Ten: Plate and enjoy!