Grilled Veggie And Tofu Stack With Balsamic And Mint Food

GRILLED VEGGIE & TOFU STACK WITH BALSAMIC & MINT

Grilled Veggie & Tofu Stack With Balsamic & Mint image

This wonderful summer recipe is modified from the Bon Appétit Test Kitchen (June 2009). It's easy, tastes delicious, and has fewer than 200 calories per serving! Feel free to modify the vegetables to your preference (I added the tomato).

Provided by blucoat

Categories Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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.

POLENTA VEGGIE STACK

Polenta Veggie Stack image

Make and share this Polenta Veggie Stack recipe from Food.com.

Provided by katew

Categories < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 red capsicum
1/2 red onion
4 large field mushrooms
1/2 cup pasta sauce
3/4 cup instant polenta
2 cups vegetable stock
1/2 cup milk
1/2 cup parmesan cheese
salt and pepper

Steps:

Preheat oven to 200°C.
Slice veggies and layer in a small baking dish.
Combine milk and stock in a small pot and heat till simmering.
Pour in polenta in a thin stream.
Stir constantly with wooden spoon.
Polenta will thicken within 5 minutes to resemble porridge.
Add more stock or water if it seems too thick.
Stir in parmesan, remove polenta from heat.
Pour polenta ovee veggies in baking dish.
Sprinkle top with extra parmesan.
Bake 30 minutes, cover with foil if it seems to be getting too brown.
Serve with pasta sauce poured over the top.

TOFU-VEGETABLE STACK

Tofu-Vegetable Stack image

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.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 7

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

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

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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.
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