Grilled Veggie & Tofu Stack With Balsamic & Mint

Grilling vegetables and tofu not only enhances their flavors but also adds a smoky and charred taste to the dish.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Grilled Veggie & Tofu Stack With Balsamic & Mint

Cooking Method: Grilling Cuisine: Fusion, International Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 16 ounce Tofu
• 1 cup Zucchini
• 1 cup Eggplant
• 1 cup Red Bell Pepper
• 2 teaspoon Balsamic Vinegar
• 2 tablespoon Fresh Mint Leaves
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the grill.
2. Slice the tofu, zucchini, eggplant, and red bell pepper into 1/4-inch thick slices.
3. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and black pepper.
4. Brush the vegetables and tofu with the balsamic mixture.
5. Grill the vegetables and tofu for about 3-4 minutes per side, or until grill marks appear.
6. Remove from the grill and let them rest for 5 minutes.
7. Stack the grilled vegetables and tofu, alternating between the different vegetables.
8. Garnish with fresh mint leaves.
9. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 30g10%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.