Grilled Tofu and Vegetable Stack
| Preparation: | 20 min |
| Marinating/Waiting: | 20 min |
| Cooking: | 50 min |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Tofu |
| Source: | Émission Les Chefs |
Recipe ingredients
- 1 eggplant, washed, sliced ⅛ in. (3 mm) thick
- Salt as needed
- 2 zucchini, washed, sliced ⅛ in. (3 mm) thick
- 1 Spanish onion, sliced ⅛ in. (3 mm) thick
- 12 portobellini mushrooms, cleaned
- 7-oz. (200-g) block of tofu, sliced ⅛ in. (4 mm)
- 1 pint cherry tomatoes
- ½ cup (125 mL) Irresistibles extra virgin olive oil*
- 1 171-g bags Irresistibles baby spinach*
- 16 leaves of fresh basil
- 9 oz. (280 g) green beans
- Unsalted butter* to taste
- 3 oz. (100 g) 4-year-old cheddar
Preparation
Sprinkle sliced eggplant with salt and leave to drain 20 minutes.
Grill eggplant, zucchini and onion and set aside.
Grill mushrooms 2 minutes per side.
Grill tofu slices.
Stack grilled vegetables, tofu and mushrooms.
Preheat oven to 225°F (110°C).
Slow roast tomatoes in olive oil for 25 minutes.
Steam and drain spinach and, using a hand blender, purée with basil. Set aside.
Cook green beans, uncovered, in salted boiling water. Drain, butter and set aside.
Suggestion
Presentation
Put some spinach purée in the centre of the plate, place the vegetable stack on it and top with the tofu.
Serve with slices of 4-year-old cheddar and buttered green beans.
Chef Francis Vallée
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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