Sunday, May 2, 2010

BBQ Veggie Pockets

I remember as a child my mom would bake our meals in tin foil in the oven; tonight I decided I'd give it a try with a twist. It was a super nice day and with the boys working in the yard, I thought the BBQ was incredibly appropriate. Combine the two and you get BBQ veggie (and tofu) pockets!

Flavorful and fun, kids and adults alike will love sifting through the different flavors.

Tin foil (note: ok, using tin foil isn't very 'green'. You can also use parchment paper but when you cook them, put them on a pan. I ran out of parchment so I used tin foil)
1 block extra firm tofu
1/2 tsp fennel
1/2 tsp coriander
1/2 tsp savory
2 cloves garlic, chopped
Salt and pepper
Tamari (eyeball it) for marinade
1 bunch kale, cut down the middle and chopped
2 carrots, peeled and diced
about 20 purple fingerling potatoes (this is about 5 per pocket) Note: the purple ones are hard to find, if you can't find them, you can also use yellow
1 leek, white part only, cut down the middle and chopped
1 bell pepper, red or yellow, sliced

Heat your grill (or preheat the oven... 375 should do in the oven)

Dice your tofu into cubes, put in a bowl and add the fennel, coriander, savory, garlic and salt and pepper. Toss to ensure the dry rub is on all pieces. Add a little tamari and toss; let sit to marinate.

Tear off four squares of tin foil. Layer your raw veg starting with the kale, then carrot, potatoes, leek and bell pepper.

On top of all your veg, add the tofu, making sure to evenly pour out the marinade on top of each pocket.

Seal by gathering the corners together so the top is like a present. Make sure it is tightly sealed.

Pop on the grill for about 10 to 15 minutes, then test the potatoes. If they're ready, it's done!

Note: the four on the left are the veggie pockets; on the right are the bbq'd apples!

The tin foil makes a lovely presentation all by itself. It's fun to serve it like that but in the end, to eat it, it's easier to dump it on your plate over some rice.


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