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50 Years of Feeding Florida

Vegetarian tailgating recipes from Krishna Lunch

Check out these delicious vegetarian grilling recipes and tailgating tips from the folks at Krishna Lunch, who have been serving daily hot meals at UF’s Plaza of the Americas for 50 years.

When asked to share her group’s culinary knowledge with the Gator Nation, Chef Nanda Dasi volunteered to include her updated sauce recipe for KL’s signature barbecued tofu, served every Wednesday on campus (along with vegan mac ‘n cheese).

“It’s one of our most popular days,” says Dasi.

From corn on the cob to tangy tofu to silky grilled eggplant, you’re sure to find something to please every palate at your next tailgate.

Tips & Tricks for Easy Vegetarian Grilling

  • Spray some oil on your grill before cooking to keep veggies and tofu from sticking.
  • Prep your veggies and tofu the day before, keep them in a covered container or a Ziplock bag in the fridge and bring them with you the day of the tailgate.
  • Don’t forget to bring the salt and pepper shakers, along with long metal tongs to flip items on the grill.
  • Be sure to include chili flakes and dried or chopped fresh herbs to bring out the full flavor of your vegetarian dishes.



  • Two 14-oz. blocks of extra-firm tofu
  • Krishna Lunch Tasty BBQ Sauce (recipe below)

Make sure you use only extra-firm tofu (do not use any of the silken varieties).


  1. The night before you grill, put a colander inside a bowl and stack the tofu blocks inside.
  2. Cover the tofu with a flat plate and put something slightly heavy on the plate so it presses on the tofu and squeezes out the excess water. A can is perfect. (Be sure the object isn’t too heavy, or it will break the tofu.)
  3. The next morning, remove the tofu and slice into 1/2-inch slabs.
  4. In a large container, marinate the sliced tofu in the Krishna Lunch BBQ Sauce or in your favorite barbecue sauce. Marinate for at least 20 minutes.
  5. When you’re ready to cook, spray the grill with oil and lay the tofu directly on the grill.
  6. Grill for 2-3 minutes per side or until you see char lines. Bush with extra BBQ sauce as needed.
  7. Served BBQ tofu on its own or as a sandwich with your favorite accompaniments – coleslaw, cheese, lettuce, etc.

Grilled Krishna Veggies


  • Assorted vegetables (zucchini, eggplant, asparagus, red bell peppers, etc.)
  • Olive oil


  1. Slice zucchini or eggplant into 1/2-thick slices. Dip the slices in olive oil and place in a storage container or Ziplock bag until ready to grill.
  2. Asparagus can be coated with oil and grilled whole.
  3. Red bell peppers can be cut into long quarters and coated with olive oil.
  4. When you are ready to cook, spray your grill with oil and place veggies directly on the grill.
  5. Grill on one side until veggies start to char and flip them over. Cook until juicy and starting to soften (cooking times depend on thickness of veggies and heat level). Do not grill them too long, or they will begin to fall apart.
  6. Remove to a plate and serve hot or warm.

This versatile sauce can be used to grill tofu, seitan, veggie chunks or green jackfruit. It’s also tasty drizzled on pizza, as a dip for sweet potato fries or as a sauce for kebabs.


  • 3 cups tomato puree
  • 1/2 cup apple cider vinegar
  • 1 cup brown sugar
  • 2 tablespoons molasses
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons black pepper
  • 1 tablespoon salt
  • 2 tablespoons soy sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon smoked paprika
  • 1/4 cup olive oil
  • 1 tablespoon liquid smoke


  1. Whisk all ingredients together in a sauce pan and bring to a boil.
  2. Cover and simmer on low heat, stirring often, until sauce thickens, at least 20 minutes.
  3. Use sauce to bring delicious barbecue flavor to all your dishes!

Easy Corn on the Cob


  • Ears of corn
  • Butter or olive oil
  • Salt and pepper to taste
  • Aluminum foil


  1. Remove husks from corn and rinse corn under cold water.
  2. Tear off a sheet of aluminum foil large enough to completely wrap an ear of corn tightly.
  3. Lay the ear of corn on the foil, rub it with a little butter or brush it with olive oil, sprinkle with salt and pepper, and wrap tightly in the foil. (Store in the fridge if you are prepping in advance.)
  4. When you are ready to cook, put the wrapped corn on the grill, close the lid and cook for about 15 to 20 minutes, turning occasionally so the ears cook evenly on all sides. (Be careful when you remove the foil as hot steam will escape.)
  5. Enjoy!