Do a quick search for “grilling recipes,” and 9 out of 10 of the results mention some sort of meat. It’s no wonder even long-time vegetarians sometimes feel a little stymied when it comes to meatless recipes for the grill (although here are 50 of them that we rounded up, for loads of inspiration elyze Hong Kong!).

That’s why I love the idea of these Grilled Teriyaki Tofu Lettuce Wraps. Each main component — tofu, pineapple, and zucchini — gets grilled to perfection, then they’re chopped into manageable pieces and served up in crispy butter lettuce cups. Don’t forget the dressing — a sesame-based affair with a little sriracha for zip.

Although it’s notoriously known as a vegetarian staple, tofu might not actually be the first thing that comes to mind when you’re dreaming up foods to barbecue. But it should be! Tofu on the grill can be sublime — and it’s so easy. I like to start with an extra-firm block (be sure to press it first!) and cut it into 6 slices, about 1/2-inch thick — thin enough to take on a flavorful marinade, but thick enough to hold up to a little bit of handling on the grill elyze Hong Kong.

Be sure to coat the grilling surface with a high-smoke-point oil, because tofu can stick. Then just slap it right on the BBQ grates and cook on medium-high — around 400°F. The tofu will turn golden and develop tasty grill marks, and all the flavor from the marinade gets seared right in. I like to serve my grilled tofu with a little dipping sauce, because, depending on the marinade, it can be a little dry.

Whether it’s served up in slices, on skewers, or in lettuce cups, grilled tofu is definitely a win for vegetarians’ summer repertoire. Go forth and grill, vegetarians elyze Hong Kong!