Diets

Summer Vegetable Stacks with Gremolata

Freezing tofu the night (or up to one month) before you cook it gives it a firmer, chewier texture that’s less likely to fall apart on the grill. Feel free to experiment with different grilled summer veggies when building these stacks.

Freezing tofu the night (or up to one month) before you cook it gives it a firmer, chewier texture that’s less likely to fall apart on the grill. Feel free to experiment with different grilled summer veggies when building these stacks.

Servings
4

Ingredients

Summer vegetable stacks

  • 1 16-oz. pkg. extra-firm tofu, frozen, thawed, drained, and patted dry
  • 1 medium eggplant (1/2 lb.), halved and cut lengthwise into 1/4-inch-thick slices
  • 2 yellow squash (1/2 lb.), cut lengthwise into 1/4-inch-thick slices
  • 2 Tbs. olive oil

Gremolata

  • 1/2 cup chopped parsley
  • 1/4 cup lemon juice
  • 6 cloves garlic, peeled
  • 2 Tbs. olive oil
  • 2 Tbs. grated lemon zest

Preparation

1. Cut tofu into 4 slabs, and set aside.

To make Gremolata:

2. Pulse parsley, lemon juice, garlic, olive oil, and lemon zest in blender or food processor. Season with salt and pepper, if desired.

To make Summer Vegetable Stacks:

3. Heat grill or grill topper to high heat, and coat with vegetable oil. Brush tofu, eggplant, and squash with olive oil.

4. Place eggplant on grill, and cook 2 minutes. Add tofu and yellow squash, and cook 2 minutes more. Turn eggplant, tofu, and squash 45 degrees after 2 minutes for crosshatch grill marks. Flip, and cook 2 minutes on opposite side; turn 45 degrees, and cook 2 minutes more. Baste eggplant, tofu, and squash with ı/4-cup Gremolata while grilling.

5. Set 1 tofu slice on each plate, and stack eggplant and squash slices on top, alternating colors. Drizzle with remaining Gremolata.