Mediterranean Vegetable and Tofu Stacks
Mediterranean Vegetable and Tofu Stacks
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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.
  • Description
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