Katy says: “Tofu is marinated in a sweet, salty and sticky sauce in this succulent dish, then served with charred greens. Teriyaki sauce is made for grilling, as it adds moisture as well as the perfect balance of sweet and very savoury. Prepare the sauce in advance as it will thicken slightly as it cools, creating the perfect glaze for tender tofu.”

Serves 4

Ingredients

• 100ml soy sauce
• 2 tbsp brown sugar
• 1 tbsp maple syrup
• 1 tbsp mirin
• 2 garlic cloves, crushed
• 1cm piece of ginger, peeled and grated
• pinch of dried chilli flakes
• 280g block of pre-pressed extra-firm tofu, sliced horizontally into four
• 12 florets of tenderstem broccoli
• 16 sugar snap peas
• ¼ savoy cabbage, cut into 4 wedges
• ½ tbsp sunflower oil, for brushing
• 1 tsp sesame seeds

Method

Put the soy sauce, brown sugar, maple syrup, mirin, garlic, ginger and chilli flakes into a pan. Heat over a medium heat on the hob for five to six minutes until the mixture is bubbling, then remove from the heat and allow to cool and thicken for a few minutes.

Blot the slices of tofu with kitchen paper or a clean cloth to remove any excess moisture. Score the tofu lightly in a criss-cross pattern on one side (this will help the tofu to absorb the marinade). Place the tofu slices into a deep dish, then pour over the teriyaki marinade. Allow to stand for one hour, turning the tofu a couple of times.

Skewer the broccoli florets, sugar snap peas and cabbage wedges onto four metal skewers, with three pieces of broccoli, four sugar snap peas and a wedge of cabbage on each. Brush with a little sunflower oil. 

Shake excess marinade off the tofu, then carefully place on the hot grill. Cook for four to five minutes on each side, turning when the cooked side appears firm.

Add the loaded skewers to the hot grill and cook for four to five minutes, turning frequently until tender and charred.

Remove the tofu slices from the grill and place on serving plates. Scatter each one with a few sesame seeds. Remove the skewers from the grill and carefully slide the vegetables onto the plates, placing the broccoli florets on top of the teriyaki tofu.

Hot tip:
Mirin is a sweet Japanese rice wine, which adds a little acidity to a dish, but less than vinegar. It’s a great ingredient to keep in the cupboard for the perfect teriyaki sauce, noodle soups and fresh salad dressings. You’ll find it in small bottles in most supermarkets.

Katy says: “The barbecue is the perfect place to cook paella as the heat starts high – perfect for chargrilling the vegetables – before naturally reducing in temperature while the rice is absorbing the saffron stock. It is also a wonderful, sociable way to cook this summery dish, which is just made for sharing. Use a deep, stainless steel paella dish and the freshest ingredients you can find. I love tender Spanish butter beans (from a jar rather than a can) for this recipe and a pinch of good-quality saffron for a honeyed taste. Serve with a cool glass of sangria, and dream of a balmy, Spanish dusk.

Serves 4

Ingredients

• pinch of saffron strands
• 800ml hot vegetable stock
• 6 mixed mini sweet peppers, halved and deseeded
• 1 courgette, sliced into rounds
• 2 tbsp olive oil
• 1 unwaxed lemon, halved
• 1 onion, finely diced
• 3 garlic cloves, crushed
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 300g bomba paella rice
• 400g canned or jarred butter beans, drained and rinsed
• 8 pitted green olives, sliced into rounds
• handful of fresh flat-leaf parsley, chopped
• small handful of fresh dill, roughly torn, stems discarded
• pinch of sea salt

Method

Stir the saffron into the hot vegetable stock in a jug or pan and allow to infuse.

In a bowl, toss together the peppers and courgettes with one tablespoon of the olive oil. Lay the vegetables onto the hot grill along with the lemon halves and cook for two or three minutes on each side, or until char lines appear and the vegetables soften. Set aside in a bowl.

Drizzle the remaining tablespoon of olive oil into a 30cm (12in) carbon steel (barbecue-safe) paella pan and place the pan onto the grill. When the oil is hot, add the diced onion and soften for five to seven minutes.

Add the garlic, smoked paprika and oregano and cook for a further three to five minutes, stirring frequently, until fragrant.

Stir in the rice and coat in the mixture for a couple of minutes, then add in half the stock. Cover the pan with kitchen foil or close the barbecue lid and cook for 15–20 minutes, or until most of the stock has absorbed.

Stir in the remaining stock along with the butter beans and cook for a further 10 minutes until the stock is absorbed and the dish is starchy and thickened. 

Scatter the cooked vegetables over the top and squeeze over the charred lemons. Scatter on the olives, flat-leaf parsley and dill. Season with salt to taste, then allow to stand off the heat for five 10 minutes before eating.

Hot tip:
Prepare all the ingredients before you start cooking so you can easily throw together the paella outside on the barbecue, with everything you need to hand.

Katy says: “These cauliflower steaks are marinated in a fragrant, spiced yogurt before being grilled on the barbecue until tender. Top with a zingy, fruity salsa and black beans for a dish that’s fresh, fun and tastes like holidays. Delicious with simple salt-baked potatoes.”

Serves 4

• 4 rounded tbsp coconut yogurt
• 1 tsp jerk seasoning
• ½ tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp mild chilli powder pinch of black pepper
• 2 tbsp sunflower oil
• 2 large cauliflowers, outer leaves discarded

For the pineapple and black bean salsa:

• 1 x 400g can of black beans, drained and rinsed
• ½ small fresh pineapple, peeled and diced
• 4cm piece of cucumber, diced
• 2 spring onions (scallions), finely chopped handful of fresh coriander, finely chopped
• juice of ½ unwaxed lime
• pinch of sea salt

Method

In a large bowl, stir together the coconut yogurt, jerk seasoning, smoked paprika, cinnamon, chilli powder and black pepper. Whisk in the sunflower oil and set aside.

Place a whole cauliflower on a chopping board and slice two ‘steaks’ lengthways from the middle core of the cauliflower. Use the base as a guide for where this firm area sits. (See Hot Tip for ways to use the remaining florets.) Dip the cauliflower steaks into the spiced yogurt to coat and allow to marinate for one to two hours.

Meanwhile make the salsa. In a bowl, stir together the black beans, pineapple, cucumber, spring onions and coriander. Squeeze in the lime juice and season to taste with salt. Set aside.

Shake the cauliflower steaks gently to remove the excess yogurt and place them onto the hot grill. Cook for eight to 10 minutes on each side until golden and tender.

Transfer to plates and serve with the salsa generously spooned over the cauliflower steaks.

Hot tip:
This recipe requires the firm ‘steaks’ from the middle of the cauliflower, so reserve the cauliflower florets for another recipe, such as spiced yogurt cauliflower and mango, throw into a summery coconut milk curry, or bake in the oven with barbecue sauce for cauliflower wings. 

Vegan BBQ: 70 Delicious Plant-Based Recipes to Cook Outdoors by Katy Beskow (£16.98, Quadrille) is out now.