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.



Ingredient Checklist


Instructions Checklist
  • 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.

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.

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Ooooh! I made this for the book club girls lunch today! Hubby had a taste too and he usually doesn't like anything but meat! Very light and refreshing for the hot day. I used my tofu press from Sur La Table which streamlined the pressing steps too.