Best 2 Grilled Veggie And Tofu Stack With Balsamic And Mint Recipes

Grilled Veggie & Tofu Stack With Balsamic & Mint image

Provided by blucoat

Categories Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup balsamic vinegar or 1/3 cup fig balsamic vinegar
2 garlic cloves, minced
1/2 cup olive oil
1/3 cup thinly sliced fresh mint leaf, plus sprigs (to garnish)
1 (12 ounce) container extra firm tofu, cut crosswise into 8 slices, drained on paper towels
1 small zucchini, trimmed, cut lengthwise into four 4-inch-long slices
1 small red bell pepper, ends trimmed, seeded, cut lengthwise into 4 pieces
4 slices tomatoes
1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
4 portabella mushrooms or 4 shiitake mushrooms, 3-inch-diameter, stems removed
1 small head radicchio, quartered through root end

Steps:

Prepare barbecue (medium-high heat). Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper.
Working in batches, add tofu to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with salt and pepper. Add zucchini, bell pepper, eggplant, mushrooms, and radicchio to marinade in bowl and toss to coat.
Place zucchini, pepper, tomato, eggplant, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place tofu and radicchio on grill. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side.
Stack tofu and vegetables on plates. Garnish with mint sprigs and serve.

Tofu-Vegetable Stack image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 7

1 package (14 ounces) firm tofu
3 tablespoons olive oil, plus more for grilling
4 teaspoons lemon juice, plus wedges for serving
1/4 cup chopped fresh parsley
Salt and pepper
2 medium zucchini, cut into 1/2-inch slices on the diagonal
1 small eggplant, cut into 1/2-inch rounds

Steps:

Line a plate with paper towels or a clean kitchen towel. Place tofu on towels and top with another plate; weigh down with canned goods or a heavy skillet. Refrigerate 2 hours (or up to 8 hours). Cut crosswise into 8 slices.
Whisk together oil, lemon juice, and parsley; season with salt and pepper. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Brush both sides of tofu, zucchini, and eggplant with oil and season with salt and pepper. Grill until cooked through, about 3 minutes per side, working in batches if necessary.
To assemble, lay an eggplant slice on each plate, then top with tofu and zucchini; repeat. Drizzle each stack with dressing and serve with lemon wedges.

Nutrition Facts : Calories 194 g, Fat 13 g, Fiber 5 g, Protein 9 g, SaturatedFat 2 g