Best 2 Grilled Veggie Tofu Stack With Balsamic Mint Recipes

Indulge in a delightful journey of flavors with our grilled veggie tofu stack, artfully crafted to tantalize your taste buds. This culinary masterpiece features tender tofu slices, marinated in a symphony of savory herbs and spices, then grilled to perfection. Paired with a medley of vibrant grilled vegetables, such as zucchini, bell peppers, and mushrooms, this stack delivers a symphony of textures and colors. Drizzled with a luscious balsamic mint dressing, each bite is a harmonious blend of tangy, minty freshness and smoky grilled goodness. For those seeking a vegan alternative, this recipe offers a tantalizing dairy-free cashew cream sauce, providing a rich and creamy complement to the grilled veggies and tofu. Don't miss out on the accompanying recipes for the tantalizing balsamic mint dressing and the irresistibly creamy cashew cream sauce - they will elevate your culinary experience to new heights.

Here are our top 2 tried and tested recipes!

GRILLED VEGGIE & TOFU STACK WITH BALSAMIC & MINT

Grilled Veggie & Tofu Stack With Balsamic & Mint image

This wonderful summer recipe is modified from the Bon Appétit Test Kitchen (June 2009). It's easy, tastes delicious, and has fewer than 200 calories per serving! Feel free to modify the vegetables to your preference (I added the tomato).

Provided by blucoat

Categories Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup balsamic vinegar or 1/3 cup fig balsamic vinegar
2 garlic cloves, minced
1/2 cup olive oil
1/3 cup thinly sliced fresh mint leaf, plus sprigs (to garnish)
1 (12 ounce) container extra firm tofu, cut crosswise into 8 slices, drained on paper towels
1 small zucchini, trimmed, cut lengthwise into four 4-inch-long slices
1 small red bell pepper, ends trimmed, seeded, cut lengthwise into 4 pieces
4 slices tomatoes
1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
4 portabella mushrooms or 4 shiitake mushrooms, 3-inch-diameter, stems removed
1 small head radicchio, quartered through root end

Steps:

Prepare barbecue (medium-high heat). Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper.
Working in batches, add tofu to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with salt and pepper. Add zucchini, bell pepper, eggplant, mushrooms, and radicchio to marinade in bowl and toss to coat.
Place zucchini, pepper, tomato, eggplant, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place tofu and radicchio on grill. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side.
Stack tofu and vegetables on plates. Garnish with mint sprigs and serve.

GRILLED TOFU

Grilled Tofu image

Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado.

Provided by Kay Chun

Categories dinner, main course

Time 6h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions

Steps:

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

Tips:

Choose firm or extra-firm tofu: This will help the tofu hold its shape during grilling and prevent it from crumbling.
Press the tofu before cooking: This will help remove excess water and make the tofu more flavorful.
Marinate the tofu: Marinating the tofu in a flavorful sauce or marinade will help it absorb flavor and make it more tender.
Use a grill pan or grill basket: This will help prevent the tofu from sticking to the grill and make it easier to flip.
Grill the tofu over medium heat: This will help prevent the tofu from burning and allow it to cook evenly.
Cook the tofu until it is golden brown and slightly charred: This will give the tofu a delicious smoky flavor.
Serve the tofu immediately: Tofu is best served hot off the grill.

Conclusion:

The grilled veggie and tofu stack with balsamic mint is a delicious and healthy vegetarian dish that is perfect for a summer cookout. The tofu is marinated in a flavorful sauce and grilled until golden brown and slightly charred. The grilled vegetables are tender and flavorful. The balsamic mint sauce is the perfect finishing touch, adding a bright and refreshing flavor to the dish. This dish is sure to be a hit with everyone at your next barbecue.