Grilled Tofu Stacks with Pesto & Grilled Vegetables

Scroll all the way to the bottom to enter your savory vegetarian recipes. Click on the button that says, “Add your link”. Be sure to read the rules halfway down. It’s okay to use a post that’s already on your blog – no need to re-invent the wheel.

We are heading into week four of our Get Grillin’ event, and Marla and I have been overwhelmed by the response. Just take a look at the impressive array of recipes shared during the appetizer, side dish and entree weeks. We are excited to see what savory vegetarian dishes you are going to share with us this week. My recipe uses grilled tofu, which lends a very meaty texture to this vegetarian option, and pairs it with grilled vegetables, such as portobello mushrooms, red bell peppers and summer squash. Extra flavor comes from dollops of basil pesto and fresh mint. The vegetarian round is limitless – entrees, side dishes, appetizers…the list goes on. Whatever you choose to share, your entry will make you eligible to win a Stir-Fry Wok and Steamer Set from ManPans. Believe me, you want one of these!

Next week’s theme will be kabobs – meat, fish, vegetables, fruit…surprise us!

Thanks to our sponsors, Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans, we have some fabulous prizes to give away each week . Scroll down to find out more about this week’s giveaway. Remember, you have to enter a recipe to be eligible for the giveaway.

The recipe:

The Marinade:
In a medium bowl, whisk together white wine vinegar, garlic, honey, salt and pepper. While whisking, slowly pour in canola oil.

The rest:
When grilling the tofu, it is a good idea to press it first to remove additional liquid, which will stop the tofu from falling apart on the grill. Lay a double sheet of paper towel on a plate, place the tofu on top, lay additional paper towel over top and press gently. Replace paper towels with a fresh set, lay a plate on top and let rest for 20 minutes. It’s now ready to use.

Lay the tofu in a wide, shallow container and pour in half of the marinade, turning the tofu to coat. Let rest for at least 30 minutes and up to 1 hour.

Spray grill with cooking spray and preheat to medium-high heat.

Place the mushrooms, red bell pepper and summer squash in a large bowl. Toss with remaining marinade.

Remove tofu from marinade and gently place tofu and vegetables on grill. Depending on the size of the grill, this may need to be done in two batches. Cook until tofu has dark grill marks are vegetables are tender, about 4 to 5 minutes per side for the tofu and red peppers, and 3 to 4 minutes per side for the mushrooms and summer squash.

Lay one portobello mushroom on each of four plates, top with one slice of tofu, 1 teaspoon basil pesto, some of the mint and one piece of red bell pepper. Then top with tofu, 1 teaspoon pesto, summer squash and remaining pesto. Garnish with remaining mint. Serve.

Grilled Tofu Stacks with Pesto & Grilled Vegetables

Marinade:
1/2 cup white wine vinegar
4 cloves garlic, minced
2 tsp honey
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup canola oil

The rest:
18 oz. firm or extra-firm tofu, cut into 1/2-inch slices (see Note about pressing)
4 portobello mushrooms, stems removed
1 red bell pepper, cored, seeded and cut into quarters
1 medium summer squash, cut into eight 1/2-inch slices
1/4 cup basil pesto
12 large mint slices, thinly sliced

The Marinade:
In a medium bowl, whisk together white wine vinegar, garlic, honey, salt and pepper. While whisking, slowly pour in canola oil.

The rest:
Lay the tofu in a wide, shallow container and pour in half of the marinade, turning the tofu to coat. Let rest for at least 30 minutes and up to 1 hour.

Spray grill with cooking spray and preheat to medium-high heat.

Place the mushrooms, red bell pepper and summer squash in a large bowl. Toss with remaining marinade.

Remove tofu from marinade and gently place tofu and vegetables on grill. Depending on the size of the grill, this may need to be done in two batches. Cook until tofu has dark grill marks are vegetables are tender, about 4 to 5 minutes per side for the tofu and red peppers, and 3 to 4 minutes per side for the mushrooms and summer squash.

Lay one portobello mushroom on each of four plates, top with one slice of tofu, 1 teaspoon basil pesto, some of the mint and one piece of red bell pepper. Then top with tofu, 1 teaspoon pesto, summer squash and remaining pesto. Garnish with remaining mint. Serve.

Serves 4.

Note: When grilling the tofu, it is a good idea to press it first to remove additional liquid, which will stop the tofu from falling apart on the grill. Lay a double sheet of paper towel on a plate, place the tofu on top, lay additional paper towel over top and press gently. Replace paper towels with a fresh set, lay a plate on top and let rest for 20 minutes. It’s now ready to use.

Printable recipe

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