Grilled Veggie & Tofu Stack With Balsamic & Mint Recipe

Name: Grilled Veggie & Tofu Stack With Balsamic & Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Stack tofu and vegetables on plates. Garnish with mint sprigs and serve.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Grilled Veggie & Tofu Stack With Balsamic & Mint falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Veggie & Tofu Stack With Balsamic & Mint

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