Very little time to cook at home, having bbq, and 3 non vegetarians coming?!

Very little time to cook at home, having bbq, and 3 non vegetarians coming?

what is a good vegetarian bbq dish that everyone can enjoy?
no tomato though, as am anaphalatic to it.
if you have many dishes, tell them all!

INGREDIENTS:
1 (16 ounce) package extra
firm tofu
3 tablespoons olive oil
1 egg white
1 tablespoon barbeque sauce 1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup barbeque sauce

DIRECTIONS:
1. Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
2. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Dip tofu slices into the egg mixture, then fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
3. Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
4. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.

INGREDIENTS:
1 (12 ounce) bottle barbeque
sauce
1 (12 ounce) package
vegetarian burger crumbles
1 green bell pepper, chopped
1/3 cup minced onion
1 clove garlic, minced
1/2 cup soft bread crumbs 3 tablespoons Parmesan
cheese
1 egg, beaten
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon parsley flakes
salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
2. In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
3. Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

INGREDIENTS:
1 (15.5 ounce) can garbanzo
beans, drained and mashed
8 fresh basil leaves, chopped
1/4 cup oat bran
1/4 cup quick cooking oats
1 cup cooked brown rice
1 (14 ounce) package firm tofu
5 tablespoons Korean barbeque sauce
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried sage
2 teaspoons vegetable oil

DIRECTIONS:
1. In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry.
2. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat.
3. Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended.
4. Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.

INGREDIENTS:
2 cups gluten
1/3 cup nutritional yeast
2 tablespoons paprika
1 tablespoon salt
3 cups water 1/2 cup smooth peanut butter
1 large onion, minced
1/2 cup olive oil
2 cups barbeque sauce

DIRECTIONS:
1. In a large bowl, stir together the gluten, yeast, paprika and salt. Pour in the water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water.
2. If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead for 1 to 2 minutes on a clean surface. Return it to the bowl, and coat with smooth peanut butter. Set aside.
3. Heat the oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.
4. When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.
7. Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

INGREDIENTS:
1 pound firm tofu
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried savory
1/4 teaspoon pepper
1 (12 ounce) package dry
bread stuffing mix
2/3 cup water
1/4 cup soy margarine
1 slice bread, cubed 1/2 teaspoon sage
2 tablespoons water
5 tablespoons vegetable oil,
divided

1 teaspoon barbeque sauce
1/2 teaspoon prepared mustard
1 tablespoon orange jam
1 teaspoon orange juice
1 tablespoon sesame seeds

DIRECTIONS:
1. Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.
2. Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.
3. After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.
4. Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.
5. Bake in preheated oven for 30 minutes.
6. Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil. After tofu has baked for 30 minutes, brush or spoon the glaze over it. Return to the oven and bake for 20 minutes more.
7. Broil for 3 to 5 minutes, or until tofu is browned and crispy.