Tofu Vegetable Stacks - alive magazine
These attractive veggie stacks are a meal unto themselves. Serve as a nice summer lunch with a scoop of quinoa salad on the side. 2 Tbsp (30 mL) fresh squeezed…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Grill
- Bamboo skewer
- Pepper mill
- Mixing bowl
- Whisk
- Baking sheet
- Chef's knife
- Cutting board
- Pastry brush
- Kitchen towel
- Measuring spoon
Ingredients
- 2 Tbsp (30 mL) fresh squeezed lime juice
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 tsp (5 mL) toasted sesame oil
- 1 tsp (5 mL) tamari soy sauce
- 1 tsp (5 mL) maple syrup
- 1 large garlic clove, smashed and finely minced
- Generous pinch crushed red chilies
- 1 package (350 g) organic extra-firm tofu, cut into 4 slabs and pressed*
- 1/2 medium-sized eggplant, skin on, cut into 4 - 1/2 in (1.25 cm) rounds
- 1/2 Vidalia onion, peeled and cut into 4 slices
- 1 large yellow pepper, cored and cut into 4 pieces
- 1 zucchini, cut into 4 thick diagonal slices
- 1 firm tomato, cut into 4 slices
- 4 - 4 in (10 cm) bamboo skewers
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