alive logo

Tofu Vegetable Stacks


    Tofu Vegetable Stacks

    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 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

    Combine lime juice, olive oil, sesame oil, tamari, maple syrup, garlic, and chilies in large bowl. Whisk to blend. Place tofu and vegetables in single layer on large baking sheet and brush with lime dressing on both sides.

    Preheat barbecue to medium-high heat and grease grill. Place tofu and vegetables on grill in single layer. Grill, turning once, until tender and lightly charred. Remove to baking sheet as they are done, about 10 to 15 minutes.

    To serve, create 4 vegetable stacks layering tofu and vegetables one on top of the other and secure in the centre with bamboo skewer. Drizzle with any remaining lime dressing and season lightly with fresh ground black pepper.

    Serves 4.

    * For crispy grilled tofu, cut into slabs and place in single layer on clean kitchen cloth. Cover with clean cloth and gently press tofu with the palm of your hand to extract extra water.

    Each serving contains: 129 calories; 9 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 14 g total carbohydrates (6 g sugars, 4 g fibre); 178 mg sodium

    source: "Vegan Barbecue Feast", alive #380, June 2014


    Tofu Vegetable Stacks




    SEE MORE »
    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.