Grilled Tofu w/ Ratatouille Vegetables
Source of Recipe
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Grilled Tofu w/ Ratatouille Vegetables
Cooking Light - July 2010 - Jeanne Kelley,
3 reviews rate this recipe 4 of 5 stars.
4 servings
Total time 35 min.
This attractive, summery barbecue dish combines the vegetables of the famous Provençal stew with meaty grilled tofu If you don't care to use the wine, use an additional 1/2 cup of vegetable broth.
Ingredients:
1 cup organic vegetable broth
1/2 cup fresh orange juice
1/2 cup dry rosé wine
2 teaspoons dried herbes de Provence
2 tablespoons olive oil
1 tablespoon olive paste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 (14-ounce) package extra-firm tofu, cut into 8 (3/4-inch-thick) slices
3 small eggplants, each cut lengthwise into 4 slices
3 small zucchini, each cut lengthwise into 4 slices
1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices
1 large red bell pepper, cut into 8 wedges
4 small tomatoes
Cooking spray
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Preparation
1. Preheat grill to medium-high heat.
2. Place first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cook until slightly syrupy and reduced to 1/3 cup (about 10 minutes). Remove from heat; cool. Stir in olive oil and next 4 ingredients (through garlic).
3. Place tofu and vegetables on grill rack coated with cooking spray. Brush half of juice mixture over tofu and vegetables; grill for 4 minutes. Turn tofu and vegetables over; brush with remaining juice mixture. Cook for 3 minutes or until vegetables are golden brown and tender.
4. Combine basil, parsley, and thyme. Divide vegetables and tofu equally among 4 plates. Sprinkle each serving with 1 tablespoon herb mixture.
1/4 of recipe equals: Calories 309; Fat 13.6 g (Satfat 1.9 g, Monofat 6.2 g, Polyfat 4.3 g); Protein 13.9 g; Carbohydrate 33.1 g; Fiber 9.7 g; Cholesterol 0.0 mg; Sodium 440 mg
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