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Grilled Tofu and Vegetable Stack https://www.metro.ca/userfiles/image/recipes/etage-legumes-tofu-6491.jpg PT20M PT50M PT1H30M
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.
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4 1 4 4
1 eggplant washed, sliced 1/8 in. (3 mm) thick Salt as needed 2 zucchini washed, sliced 1/8 in. (3 mm) thick 1 spanish onion sliced 1/8 in. (3 mm) thick 12 portobellini mushrooms, cleaned 7 oz (200 g) block of tofu sliced 1/6 in. (4 mm) 1 pint of cherry tomatoes 1/2 cup (125 mL) olive oil 2 x 90 g baby spinach 16 fresh basil 9 oz (280 g) green beans unsalted butter to taste 3 oz (100 g) cheddar
Grilled Tofu and Vegetable Stack

Grilled Tofu and Vegetable Stack

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:20
Preparation
0:50
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    eggplant washed, sliced 1/8 in. (3 mm) thick
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  • Salt as needed
  • 2
    zucchini washed, sliced 1/8 in. (3 mm) thick
  • 1
    spanish onion sliced 1/8 in. (3 mm) thick
  • 12
    portobellini mushrooms, cleaned
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  • 7 oz
    (200 g)
    block of tofu sliced 1/6 in. (4 mm)
  • 1
    pint of cherry tomatoes
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  • 1/2 cup
    (125 mL)
    olive oil
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  • 2 x 90 g
    baby spinach
  • 16
    fresh basil
  • 9 oz
    (280 g)
    green beans

  • unsalted butter to taste
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    454 g SALTED OR UNSALTED


  • 3 oz
    (100 g)
    cheddar
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Imprimer ma sélection

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.

Source : Émission Les Chefs

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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