Reviews (1) Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 07/05/2012 Ooooh! I made this for the book club girls lunch today! Hubby had a taste too and he usually doesn't like anything but meat! Very light and refreshing for the hot day. I used my tofu press from Sur La Table which streamlined the pressing steps too.
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Gallery Tofu-Vegetable Stack Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 package (14 ounces) firm tofu 3 tablespoons olive oil, plus more for grilling 4 teaspoons 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
Cook’s Notes Weight It Out Pressing tofu rids it of excess water and gives it a firm, meaty texture that’s ideal for grilling. Start pressing tofu in the morning and it will be ready to use when you get home.
Gallery Tofu-Vegetable Stack
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Gallery
Tofu-Vegetable Stack
Tofu-Vegetable Stack
Tofu-Vegetable Stack
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 4
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1 package (14 ounces) firm tofu 3 tablespoons olive oil, plus more for grilling 4 teaspoons 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
Directions
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 or grill pan to medium-high. 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, working in batches if necessary.
To assemble, lay an eggplant slice on each plate, then top with tofu and zucchini; repeat. Drizzle each stack with dressing and serve with lemon wedges.
Cook’s Notes Weight It Out Pressing tofu rids it of excess water and gives it a firm, meaty texture that’s ideal for grilling. Start pressing tofu in the morning and it will be ready to use when you get home.
Cook’s Notes
Weight It Out Pressing tofu rids it of excess water and gives it a firm, meaty texture that’s ideal for grilling. Start pressing tofu in the morning and it will be ready to use when you get home.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/05/2012 Ooooh! I made this for the book club girls lunch today! Hubby had a taste too and he usually doesn't like anything but meat! Very light and refreshing for the hot day. I used my tofu press from Sur La Table which streamlined the pressing steps too.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/05/2012 Ooooh! I made this for the book club girls lunch today! Hubby had a taste too and he usually doesn't like anything but meat! Very light and refreshing for the hot day. I used my tofu press from Sur La Table which streamlined the pressing steps too.Martha Stewart Member
Rating: Unrated 07/05/2012
Ooooh! I made this for the book club girls lunch today! Hubby had a taste too and he usually doesn’t like anything but meat! Very light and refreshing for the hot day. I used my tofu press from Sur La Table which streamlined the pressing steps too.
Rating: Unrated
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Most Helpful Most Positive Least Positive Newest
