TOFU + VEGETABLE STACK
I learned from this recipe the importance of pressing firm tofu when you’re using it as the main item. I also learned not to overcook tofu on the grill pan. This became such a healthy side item that can even be served as a main dish with some sort of rice or pasta. I served this with some Crab Balls and garlic bread.
I got this recipe from Everyday Food magazine, July | August 2012. It serves 4.
- 1 package firm tofu (14oz)
- 3 tbsp olive oil, plus more for grilling
- 4 tsp lemon juice, plus wedges for serving
- 1/4 cup chopped fresh parsley
- salt and pepper
- 2 medium zucchini, cut into 1/2″ slices on the diagonal
- 1 small eggplant, cut into 1/2″ rounds
- 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 pan, or a grill, to medium-high heat. 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. [Remember not to overcook the tofu, it will become hard and not at all appetizing.]
- To assemble, lay an eggplant on plate, then top with tofu and zucchini; repeat. Drizzle each stack with dressing and serve with lemon wedges.