Sunday, February 26, 2012

Grilled Tofu, Eggplant and Zucchini Stacker

What do you do when it's supposed to be in the 60's in February? You grab that eggplant and zucchini that's been sitting in your fridge and create a fun eggplant tofu stacker!

Marinate it overnight for best results.

1 large eggplant

1 zucchini
1 block of extra firm tofu, pressed
2 tablespoons of extra virgin olive oil
2 tablespoons of balsamic vinegar, separated
Nantucket Secret Spice (to taste)
2 Pyrex or Tupperware Containers
              - #1 is for tofu and zucchini
              - #2 is for eggplant, layered
2 ripe vine tomatoes
1 bag baby spinach


Pick a container that will fit the tofu and the zucchini. Place Tofu in the container and drizzle with 1 tablespoon of the balsamic vinegar.

Thinly slice eggplant and zucchini, separate.

Pick a container that will fit all eggplant, layered 2-3 rows.
Layer the eggplant and drizzle with the extra virgin olive oil. Season with the Nantucket Secret Spice, to taste. (This is a blend of multiple seasonings, if you do not have this specific brand, try a Mrs. Dash blend).

Now that the Tofu has had a few minutes to marinate, place the sliced zucchini in the same container, and drizzle with the remaining balsamic vinegar.

Cover both containers, and refrigerate.

2-24hrs later.....

Slice the tofu and tomatos into 1/4 inch slices.

Make an aluminum foil pouch for the zucchini.

Fire up the grill to a medium heat and line with aluminum foil (to avoid cross-contamination). Spray the foil with a non-stick grilling spray, and spread out the eggplant and tofu. The zucchini goes on the top rack. After 5-8 minutes, flip the eggplant and tofu. Grill for another 5-8 minutes.

Serve the eggplant stacker on a small bed of spinach, and enjoy.

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