Mediterranean Vegetable and Tofu Stacks

Name: Mediterranean Vegetable and Tofu Stacks
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6 serving(s)
Ingredients: 1 12 oz (350 g) block firm tofu; 1/2 cup (125 ml) olive oil; 3 cloves garlic, finely chopped; 2 green onions, finely chopped; 2 tablespoons (30 ml) chopped fresh oregano; 2 tablespoons (30 ml) soy sauce; 3 tablespoons (45ml) balsamic vinegar; 1 zucchini; 1 red bell pepper, cut into 6 pieces; 1 yellow bell pepper, cut into 6 pieces; Salt and pepper; 1/3 cup (75 ml) chopped fresh basil

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Preparation 15 MIN

Cooking 6 MIN

Marinating 24 H
Servings 6

Ingredients
Preparation

Ingredients

1 12 oz (350 g) block firm tofu
1/2 cup (125 ml) olive oil
3 cloves garlic, finely chopped
2 green onions, finely chopped
2 tablespoons (30 ml) chopped fresh oregano
2 tablespoons (30 ml) soy sauce
3 tablespoons (45ml) balsamic vinegar
1 zucchini
1 red bell pepper, cut into 6 pieces
1 yellow bell pepper, cut into 6 pieces
Salt and pepper
1/3 cup (75 ml) chopped fresh basil

Preparation

Cut the tofu lengthwise into 6 slices.
In a bowl, whisk together the oil, garlic, green onions, oregano, soy sauce and balsamic vinegar. Add the tofu and refrigerate for 24 hours.
Preheat the grill, setting the burners to medium-high.
Cut the zucchini diagonally into 1-cm (1/2-inch) slices. Add the zucchini and bell peppers to the marinade and stir to coat. Season with salt and pepper.
Drain the tofu and vegetables, reserving the marinade. Grill the tofu and vegetables about 3 minutes per side.
To serve, top each slice of tofu with a slice of zucchini and a piece of red and yellow bell pepper. Drizzle with the marinade and garnish with basil. Serve as an appetizer.