If you love to grill but also want to eat healthier, you definitely can! You can opt for more nutritious grilling foods such as fresh fruits and vegetables. You don’t need to avoid meat entirely, just adding a few healthier options to your meals will make a big difference. For starters, try these succulent plant-based grilled recipes:

Grilled Tropical Tofu

What do you need:

• 1 pineapple cut into rings

• 3 lemons squeezed

• 1 block of firm tofu, pressed and cut into triangular fillets

• 3 tablespoons fresh pineapple juice

• 1 tablespoon of brown sugar

• 2 teaspoons of tamari

• 1/4 teaspoon turmeric

• A handful of coriander

• Coconut oil

On a plate, combine lemon juice, pineapple juice, brown sugar, turmeric, tamari, and coriander. Beat to combine the ingredients well. Place the tofu fillets on top of the marinade. Using tongs, carefully flip the steaks to coat the other side with the marinade. Marinate for at least 4 hours. When done, brush the tofu with coconut oil and cook on a preheated grill over medium high heat for 20 minutes. Flip and grill for 10 more minutes. Remove from heat then grill pineapple rings until nice grill marks appear, about 5 minutes. Serve the tofu topped with a pineapple ring.

Smoked mushrooms with garlic and balsamic

What do you need:

• 1 pound mushrooms, cut into 1/4-inch thick pieces

• 3 garlic cloves, minced

• 2 tablespoons balsamic vinegar

• 1 tablespoon soy sauce

• 1/2 teaspoon thyme

• Salt and ground black pepper to taste

Combine garlic, balsamic vinegar, soy sauce, and thyme in a bowl. Spice with salt and pepper. Place the mushrooms in the bowl and toss to coat with the marinade. Cover and refrigerate for at least 30 minutes. When done, skewer the mushrooms and cook on a preheated grill over medium-high heat for 2 to 3 minutes per side or until tender.

Grilled Potatoes with Creamy Lemon Dressing

What do you need:

• 3/4 kilogram baby white potatoes, boiled and cut in half

• 2 lemons, juiced

• 2 garlic cloves, minced

• 2 chopped onions

• 1 cup fresh coriander leaves

• 1 cup fresh Italian parsley leaves

• 6 tablespoons olive oil, plus more for brushing

• 1 teaspoon salt, plus more for seasoning

• 1/4 teaspoon black pepper plus more for seasoning

Brush the boiled potato halves with olive oil and then season with salt and pepper. Cook on a preheated grill over medium high heat, cut side down for 10 minutes. Transfer to a serving plate. Combine the lemon juice, garlic, onion, coriander, parsley, olive oil, salt, and pepper in a blender. Blend until mixture is smooth. Serve as a dipping sauce or over baked potatoes.

These amazing plant-based grilled recipes are great to go with your grilled meat!