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Vegan Grilled Veggie And Tofu Stack With Balsamic And Mint


This healthy main dish is cooked completely on the grill and is flavored by a simple, four-ingredient marinade!! Excellent with grilled rustic bread served alongside. I like to use my Fig Balsamic Vinegar in place of the regular balsamic vinegar. A Must Try!! Excellent complement to the other flavors of course!! This is one of my favorite Vegan Main Dishes!! 















1/3 cup balsamic vinegar or Fig Balsamic vinegar
2 garlic cloves, minced
2/3 cup olive oil
13 cup thinly sliced fresh mint leaves 
1   12-ounce container extra-firm tofu, cut crosswise into 4 slices, drained on paper towels
1 zucchini, trimmed, cut lengthwise into four 4-inch long slices
1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch slices. or regular small eggplant.
4  3-inch-diameter portobello or shiitake mushrooms, steams removed
1 small head of radicchio, quartered through root end or red cabbage, quartered through root end and steamed a little before grilling


Prepare barbecue (medium-high heat) or Grilling Cast-iron Skillet! Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with sea salt and cayenne pepper.

Working in batches, add tofu to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with sea salt and cayenne pepper. Add zucchini, bell pepper, eggplant, mushrooms, and radicchio to marinade in bowl and toss to coat.

Place zucchini, pepper, eggplant, and mushrooms on grill. Sprinkle with sea salt and cayenne 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 springs and serve. Enjoy!


* not incl. in nutrient facts

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