Grilled Tofu & Vegetable Stack With Herb Dressing Recipe

About this recipe

A hearty grilled tofu and vegetable stack featuring colorful veggies and a zesty herb dressing, perfect for a satisfying lunch.

Ingredients

• 50G Seafood & Eat It Msc Potted Brown Shrimp
• 200G Anchor Unsalted Butter
• - Greenfields Ground White Pepper
• 100G Rajah Spices Ground Paprika Powder
• - Mori-Nu Silken Firm Tofu
• 500 g Planet Organic Courgettes 500G
• 1 piece Yellow Bell Pepper
• 250 G Long Aubergine/Brinjal - 250g
• 1 L Olive Oil – Organic
• - Schwartz Flat Leaf Parsley
• - Sussex Wholefoods Organic Dried Basil
• - PLJ Lemon Juice Original Sharp 500ml
• 100 G Jumbo Garlic 100g
• - Greenfields Black Peppercorns

Instructions

1. 1. Slice the tofu into thick slabs and pat dry to remove excess moisture.
2. 2. Cut the zucchini, red bell pepper, and eggplant into even slices for grilling.
3. 3. Preheat a grill pan over medium heat and lightly brush with olive oil.
4. 4. Grill the tofu slabs for 4-5 minutes per side until golden and slightly charred.
5. 5. Grill the vegetable slices for 3-4 minutes per side until tender and charred.
6. 6. In a blender, combine parsley, basil, lemon juice, garlic, salt, and black pepper.
7. 7. Gradually add olive oil to the blender and blend until smooth to make the herb dressing.
8. 8. Assemble the grilled tofu and vegetables into a stack, alternating the layers.
9. 9. Drizzle the herb dressing generously over the tofu and vegetable stack.
10. 10. Serve immediately while warm for the best flavor and texture.