Tofu-Vegetable Stack

When it comes to vegetarian meals, veggies and tofu are a true power couple. Here, fresh herbs and a turn on the grill add big flavor to the classic combo.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August July/August 2012

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Weight It Out
Pressing tofu rids it of excess water and gives it a firm, meaty texture that's ideal for grilling. Start pressing tofu in the morning and it will be ready to use when you get home.

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