The weather is really starting to warm up, so some pre-summer grilling was in order. Dinner encapsulated some old and new favorites: grilled BBQ tofu, grilled kale, and a taboule salad.

The tofu was extra firm with just a light spraying of olive oil and a moderate sprinkling of Dinosaur BBQ Cajun Foreplay Spice Rub. It was cooked on our gas grill with Dinosaur BBQ Wango Tango Habanero HOT BBQ Sauce slathered over it. This dish was so spicy, I couldn’t finish more than 3 slices, but the hubs quickly devoured my remaining slabs.

We also made some grilled kale from our standby recipe, which is like eating a healthy green, tasty and tangy potato chip (minus the potato taste!). We used dino kale (my personal favorite) and left it on the stalk versus making kale “chips.” We ate it off the stalk to make grilling a little easier. It was a little charred in places, but still delicious.

I also made a taboule salad using a recipe from the back of my Trader Joe’s whole wheat couscous box as the base and adding some extra herbs and veggies along the way. Some key ingredients included lemon juice, olive oil, tomato, white onions, green onions, parsley, mint, salt and pepper. It was simply perfection! The light, lemony taste mixed with the herbs made this side dish a highlight of the meal.

This was a light, healthy and mouth-watering meal to be repeated!

Overall, we rate it a 4 out of 5 carrots on the veganlicious scale.