Print

Flavorful Vegan 4th of July BBQ Platter

vegan 4th of july bbq platter - featured image
Print Recipe

A smoky, tangy, and colorful vegan BBQ platter perfect for summer feasts, featuring marinated tofu, grilled vegetables, avocado lime slaw, and corn salad.

Ingredients

  • Extra-firm tofu (14 oz / 400 g), pressed and sliced
  • Olive oil (4 tbsp total; 2 tbsp for grilling tofu, 2 tbsp for grilling vegetables, 1 tbsp for corn salad)
  • Smoked paprika (1 tsp)
  • Garlic powder (1/2 tsp)
  • Onion powder (1/2 tsp)
  • Salt and black pepper to taste
  • Tomato paste (1/4 cup / 60 ml)
  • Maple syrup (4 tbsp total; 3 tbsp for BBQ glaze, 1 tbsp for avocado lime slaw)
  • Apple cider vinegar (2 tbsp)
  • Liquid smoke (1/2 tsp, optional)
  • Chili powder (1/2 tsp)
  • Ground cumin (1/4 tsp)
  • Water (1/4 cup / 60 ml) to thin glaze if needed
  • Red bell peppers (2 medium), cut into strips
  • Zucchini (2 medium), sliced lengthwise
  • Red onions (1 large), thickly sliced
  • Shredded green cabbage (3 cups / 225 g)
  • Carrots (2 medium), shredded
  • Ripe avocado (1 large), mashed until creamy
  • Fresh lime juice (2 tbsp)
  • Optional: chopped cilantro (2 tbsp)
  • Fresh or frozen corn kernels (2 cups / 300 g)
  • Cherry tomatoes (1 cup / 150 g), halved
  • Green onions (2 stalks), thinly sliced
  • Fresh basil leaves (1/4 cup), chopped
  • Fresh lemon juice (1 tbsp)

Instructions

  1. Press and slice the tofu: Wrap extra-firm tofu in a clean kitchen towel, place a heavy pan on top, and let sit for 15-20 minutes to remove excess water. Slice into 1/2-inch thick slabs.
  2. Make the BBQ glaze: Whisk together tomato paste, maple syrup, apple cider vinegar, liquid smoke, chili powder, cumin, and a pinch of salt in a small bowl. Add water gradually if too thick. Set aside.
  3. Prepare the vegetables: Toss sliced bell peppers, zucchini, and onions with olive oil, salt, and pepper.
  4. Grill tofu and veggies: Preheat grill or grill pan over medium-high heat. Brush tofu slabs with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Grill tofu 4-5 minutes per side, brushing with BBQ glaze during last 2 minutes on each side. Grill vegetables alongside tofu, turning occasionally until tender and charred, about 8-10 minutes.
  5. Prepare avocado lime slaw: Mix shredded cabbage and carrots in a bowl. In a separate bowl, mash avocado with lime juice, maple syrup, and salt. Combine avocado mixture with cabbage blend and toss gently. Add chopped cilantro if using.
  6. Make corn salad: Boil fresh corn for 3-4 minutes or thaw frozen corn and drain. Combine corn, cherry tomatoes, green onions, basil, olive oil, lemon juice, salt, and pepper in a bowl and stir well.
  7. Assemble platter: Arrange grilled tofu and vegetables on a large serving tray. Add bowls of avocado lime slaw and corn salad on the side. Garnish with extra fresh herbs if desired.

Notes

Press tofu well to remove excess water for better grilling. Brush BBQ glaze in layers to avoid burning due to sugar content. Grill vegetables in batches starting with thicker ones. If no grill available, roast tofu and vegetables at 425°F (220°C) for about 20 minutes, flipping halfway. Use gluten-free tomato paste and liquid smoke for gluten-free version. Store leftovers in airtight containers; tofu and veggies keep 2-3 days refrigerated, slaw best fresh.

Nutrition

Keywords: vegan BBQ, tofu BBQ, 4th of July, summer feast, grilled vegetables, avocado lime slaw, corn salad, plant-based, gluten-free

Find it online: https://snappyspoon.com/flavorful-vegan-4th-of-july-bbq-platter-easy-summer-feast-ideas/