Grilled Tofu with Ratatouille Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This attractive, summery barbecue dish combines the vegetables of the famous Provençal stew with meaty grilled tofu If you don't care to use the wine, use an additional 1/2 cup of vegetable broth. Ingredients:
1 cup organic vegetable broth |
1/2 cup fresh orange juice |
1/2 cup dry rosé wine |
2 teaspoons dried herbes de provence |
2 tablespoons olive oil |
1 tablespoon olive paste |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
4 garlic cloves, minced |
1 (14-ounce) package extra-firm tofu, cut into 8 (3/4-inch-thick) slices |
3 small eggplants, each cut lengthwise into 4 slices |
3 small zucchini, each cut lengthwise into 4 slices |
1 vidalia or other sweet onion, cut into 1/2-inch-thick slices |
1 large red bell pepper, cut into 8 wedges |
4 small tomatoes |
cooking spray |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh thyme |
Directions:
1. Preheat grill to medium-high heat.
2. Place first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cook until slightly syrupy and reduced to 1/3 cup (about 10 minutes). Remove from heat; cool. Stir in olive oil and next 4 ingredients (through garlic).
3. Place tofu and vegetables on grill rack coated with cooking spray. Brush half of juice mixture over tofu and vegetables; grill for 4 minutes. Turn tofu and vegetables over; brush with remaining juice mixture. Cook for 3 minutes or until vegetables are golden brown and tender.
4. Combine basil, parsley, and thyme. Divide vegetables and tofu equally among 4 plates. Sprinkle each serving with 1 tablespoon herb mixture.
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