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:
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.
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.
Lori @ RecipeGirl
I'm a little bit scared of tofu, but you make it look so good!!
Dara (Cookin' Canuck)
Try it grilled, Lori - I promise you'll be a convert.
Christopher sorel
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Christopher sorel
follow @MarlaMeridith on twitter @cjsorel
Christopher sorel
Follow @cookincanuck on twitter @cjsorel
Christopher sorel
follow manpans on twitter @cjsorel
Christopher sorel
tweeted http://twitter.com/#!/cjsorel/status/85396497318948864
Christopher sorel
To be honest I have tried to make tofu and only way it to marinate it in teryaki then grill it. Then add to salad.
Dara (Cookin' Canuck)
Teriyaki tofu has great flavor. That would be wonderful stacked with veggies, too.
Maria
Great veggie meal! I will be making this one:)
Dara (Cookin' Canuck)
I knew this one would be right up your alley, Maria.
lisaiscooking
This is so great! I just made a very similar grilled tofu and sliced vegetable, stacked lasagna last night. The pesto and the flavor from the grill is so good with the vegetables.
Dara (Cookin' Canuck)
I love the idea of the lasagna. I hope you'll be posting that recipe.
KalynsKitchen
Very creative and looks delicious!
Dana
I follow @MarlaMeridith on twitter (@danacooks)
Dana
I follow @cookincanuck on twitter (@danacooks)
Dana
I follow @manpans on twitter (@danacooks)
Dana
This sounds fantastic, and Thanks for hosting such a great giveaway!
I tweeted: http://twitter.com/#!/danacooks/status/85375201352757248
Mushrooms Canada
I have personally never tried grilled tofu, but I am sure that it must be fantastic! I love how this dish is stacked... it's pretty & colourful!
- Brittany
Helene
We like tofu, especially when it's crunchy. This is a nice dish and I love the pictures.
Dara (Cookin' Canuck)
I agree - crunchy tofu is good...very good.
marla
Dara, I love the way you prepared this tofu & veggies on the grill. I am so excited to see what everyone brings to the table this week for Get Grillin'!
By the way - the mint is a super nice touch!
Dara (Cookin' Canuck)
Thanks, Marla. I'm looking forward to seeing the recipes that people share this week.
Lindsay @ Pinch of Yum
OMG, I was thinking about this dish last night, except I didn't know it was this! 🙂 I was trying to come up with some kind of a portabella stack using vegetables... I just didn't think to use tofu! Thanks for putting the finishing touches on my dinner this week!
Dara (Cookin' Canuck)
It sounds like you were well on your way to coming up with a great recipe. I hope you enjoy the tofu addition.
Belinda @zomppa
A beautifully presented dish - definitely raised tofu up!
Blog is the New Black
I don't eat tofus, however, you want me want to! 😉 Gorgeous pics!
Dara (Cookin' Canuck)
Tofu has not been on the top of my list in the past, but the texture of grilled tofu has me hooked.