The freshness of the mint makes this dish really pop. Grilled tofu takes on a great flavor. I’m sure you’ll enjoy this delectable stack of veggies.
* 1/3 cup balsamic vinegar
* 1/3 cup plus 2 tables spoons olive oil
* 2 garlic cloves, minced
* 1/3 cup thinly sliced fresh mint leaves
* 1 12-ounce container Extra-firm tofu, cut crosswise into 8 slices, pat dry & well drained on paper towels
* 1 zucchini, cut lengthwise into four slices
* 1 red bell pepper, ends removed, seeded, cut lengthwise into 4 pieces
* 1 Japanese eggplant, cut lengthwise into four 4- slices
* 4 3-inch-diameter Portobello stems removed
1. Prepare barbecue on medium-high heat.
2. Mix vinegar, mint and minced garlic in large bowl. Gradually whisk in olive oil. Season marinade to taste with salt and pepper.
3. Working in batches, add tofu to marinade and coat. Transfer tofu to flat surface like a baking sheet and sprinkle with salt and pepper. Add zucchini, bell pepper, eggplant, mushrooms to marinade in bowl and toss to coat.
4. Grill zucchini, pepper, eggplant, and mushrooms. Cook vegetables until charred and softened, turning occasionally, about 6 minutes. Eggplant may take longer. 5. Transfer to plate. Grill tofu. Cook until tofu is charred/crispy, about 2 -5 minutes per side.
6. Stack tofu and vegetables on plates and serve. Pour leftover marinade if you’d like.
Make sure you buy extra firm tofu or it will fall apart on the grill. Also, make sure you remove as much water as possible to get a crispier tofu.
For more flavor, allow vegetables/tofu to sit in marinade for 5-10 minutes. I also sometimes add roast a tomato and any cheese like mozzarella, goat cheese, feta, etc. My mouth is watering just thinking about it. I sometimes turn this dish into a sandwich by placing the stack between 2 slices of my favorite toasted gluten free bread.