• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Entrees

    Grilled Tofu Stacks with Pesto & Grilled Vegetables

    Published: Jun 27, 2011 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 71 Comments

    10Shares

    Grilled-Tofu-Stacks-with-Pesto-&-Grilled-Vegetables-Recipe-{ManPans Giveaway}

    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.

    TofuVeggieStacks1

    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.

    TofuVeggieStacks2

    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.

    TofuVeggieStacks3

    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.

    TofuVeggieStacksLS

    Grilled Tofu Stacks with Pesto & Grilled Vegetables

    Marinade:
    ½ cup white wine vinegar
    4 cloves garlic, minced
    2 teaspoon honey
    1 teaspoon kosher salt
    ½ teaspoon freshly ground black pepper
    ½ cup canola oil

    The rest:
    18 oz. firm or extra-firm tofu, cut into ½-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 ½-inch slices
    ¼ 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

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

    Signature

    10Shares
    « How to: Peel Ginger
    Watermelon Mojito Sorbet Recipe »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. Rivki Locker (Ordinary Blogger)

        July 03, 2011 at 4:55 pm

        Following @MarlaMeridith on twitter

        Reply
      2. Rivki Locker (Ordinary Blogger)

        July 03, 2011 at 4:55 pm

        Following cookincanuck on twitter

        Reply
      3. Rivki Locker (Ordinary Blogger)

        July 03, 2011 at 4:54 pm

        Following manpans on twitter!

        Reply
      4. Tickled Red

        July 02, 2011 at 7:34 am

        I'll be honest I'm not a huge fan of tofu...overkill in art college 🙂 But the rest of th stack has me drooling!!

        Reply
      5. Miranda

        July 02, 2011 at 7:06 am

        Believe it or not, I have never had tofu. THis looks awesome and a great recipe to start with!

        Reply
      6. Rachelle

        July 01, 2011 at 10:25 pm

        following ManPans on Facebook also @Rachelle S.

        Reply
      7. Rachelle

        July 01, 2011 at 10:24 pm

        I'm following Marla on twitter @MommyImHungry

        Reply
      8. Rachelle

        July 01, 2011 at 10:24 pm

        I'm following you on twitter @MommyImHungry

        Reply
      9. Rachelle

        July 01, 2011 at 10:23 pm

        I'm following them on twitter @MommyImHungry

        Reply
      10. Rachelle

        July 01, 2011 at 10:21 pm

        I RT @MommyImHungry http://twitter.com/#!/MommyImHungry/status/87012547512905728

        Reply
      11. anja

        July 01, 2011 at 10:58 am

        just added another dish to the get grillin event.

        Reply
      12. Lana

        June 30, 2011 at 8:31 pm

        I have included Get Grillin'! badge on my blog.

        Reply
      13. Lana

        June 30, 2011 at 8:31 pm

        I follow @MarlaMeridith on Twitter as @Bibberche.

        Reply
      14. Lana

        June 30, 2011 at 8:30 pm

        I follow @cookincanuck on Twitter as @Bibberche

        Reply
      15. Lana

        June 30, 2011 at 8:29 pm

        I follow @ManPans on Twitter as @Bibberche.

        Reply
      16. Lana

        June 30, 2011 at 8:29 pm

        I tweeted about the giveaway as @Bibberche.

        Reply
      17. Rebecca @ How the Cookies Crumble

        June 30, 2011 at 4:45 pm

        Yum! I saw grilled tofu on a menu recently and knew it was something I wanted to try. Then add pesto and grilled portabella and it looks amazing!

        Reply
      18. Aggie

        June 29, 2011 at 6:04 pm

        Following Man Pans on Twitter!

        Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

      Copyright © 2022 Cookin' Canuck