Grilled Veggie Tofu Stack With Balsamic Mint Food
GRILLED VEGGIE & TOFU STACK WITH BALSAMIC & MINT
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
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
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
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.
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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.
- 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, 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.
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