Grilled Veggie Tofu Stack

Grilled Veggie Tofu Stack

Yup, it’s been a month since I’ve blogged.  Let’s not talk about it.  Moving on….

I subscribe to about 8,000 deals emails.  Bloomspot, Groupon, Living Social, Plum District (yes, the mom one), SniqueAway, Blackboard Eats, you name it.  A while back I received a Daily Candy Deals email that included a discount on a subscription to Cooking Light.  Ask me five years ago about purchasing a subscription to Cooking Light, and I would have replied that it was only for old ladies.  Oh, how times have changed.  This purchase ended up being a huge win.  The delivery seems to rotate between Cooking Light and Everyday Food.  This was one of the first pages I dog-eared, and boy am I happy I did.  The following recipe was insanely easy, healthy, and something I will definitely be making again soon.  My only issue making this was that it took what felt like one million batches to grill everything since I’m working with a pretty small cast iron grill pan.  The result was still delicious and complete with those oh so sexy grill marks!  I suggest serving over brown rice or whole wheat couscous.

Grilled Veggie Tofu Stack

Adapted from Everyday Food
4 servings

1 package extra firm tofu (14 oz)
3 tbsp olive oil, plus more for grilling
4 tbsp 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
Brown rice (optional)

Press your tofu before you leave for work in the morning.  It’s super easy.  Just line a plate with with paper towels or a (clean) kitchen towel and place tofu on top.  Place another plate on top of the tofu to weigh it down, and then top that with a big can of something (tomatoes, beans, whatever you have handy).  Leave this in the fridge all day until you get home (Cooking Light said 2-8 hours).  This helps remove the moisture from the tofu and gives it a more meaty texture.

Now, you’re home and ready to start cooking.  Cut your tofu crosswise into 8 slices.

Heat grill (pan) to medium high and then clean + lightly oil once hot.  Whisk lemon juice, oil and parsley together in a small bowl and season with salt + pepper.

Brush both sides of tofu, zucchini and eggplant with olive oil and also season with salt + pepper.

Grill time! Grill each ingredient until cooked through, approximately 3 minutes per side.

Assemble time!

Place an eggplant slice on your plate.  Top with tofu and zucchini.  Repeat.  Drizzle your stack with the dressing and serve with lemon wedges if you so please.

Posted under Dinner, Recipe by

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