Mediterranean Vegetable and Tofu Stacks

Name: Mediterranean Vegetable and Tofu Stacks
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6 serving(s)
Ingredients: 1 12 oz (350 g) block firm tofu; 1/2 cup (125 ml) olive oil; 3 cloves garlic, finely chopped; 2 green onions, finely chopped; 2 tablespoons (30 ml) chopped fresh oregano; 2 tablespoons (30 ml) soy sauce; 3 tablespoons (45ml) balsamic vinegar; 1 zucchini; 1 red bell pepper, cut into 6 pieces; 1 yellow bell pepper, cut into 6 pieces; Salt and pepper; 1/3 cup (75 ml) chopped fresh basil

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Preparation 15 min
Cooking 6 min
Marinating 24 h
Servings 6

Végétarien
Végétalien
Sans noix
Sans lactose
Sans produits laitiers
Sans oeufs

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Ingredients

- 1 12 oz (350 g) block firm tofu
- 1/2 cup (125 ml) olive oil
- 3 cloves garlic, finely chopped
- 2 green onions, finely chopped
- 2 tablespoons (30 ml) chopped fresh oregano
- 2 tablespoons (30 ml) soy sauce
- 3 tablespoons (45ml) balsamic vinegar
- 1 zucchini
- 1 red bell pepper, cut into 6 pieces
- 1 yellow bell pepper, cut into 6 pieces
- Salt and pepper
- 1/3 cup (75 ml) chopped fresh basil

Preparation

- Cut the tofu lengthwise into 6 slices.
- In a bowl, whisk together the oil, garlic, green onions, oregano, soy sauce and balsamic vinegar. Add the tofu and refrigerate for 24 hours.
- Preheat the grill, setting the burners to medium-high.
- Cut the zucchini diagonally into 1-cm (1/2-inch) slices. Add the zucchini and bell peppers to the marinade and stir to coat. Season with salt and pepper.
- Drain the tofu and vegetables, reserving the marinade. Grill the tofu and vegetables about 3 minutes per side.
- To serve, top each slice of tofu with a slice of zucchini and a piece of red and yellow bell pepper. Drizzle with the marinade and garnish with basil. Serve as an appetizer.

Mediterranean Vegetable and Tofu Stacks

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Ingredients

Preparation

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