Tofu vegetable stack with lemon herb sauce
Prep
35 min
Cook
15 min
Serves
4
Skill
Vegetarian
Prep
35 min
Cook
15 min
Serves
4
Skill
This gourmet dish is gluten and lactose/dairy free, as well as high in iron, calcium and fibre. With a fresh, zesty sauce and tender vegetables it’s a feast for the senses.
Ingredients
Lemon Herb Sauce
- ½ cup coriander leaves, firmly packed
- ½ cup mint leaves, firmly packed
- ¼ cup chives, coarsely chopped
- 1 lemon, juice only
- 2 garlic cloves
- ¼ cup olive oil
Tofu Vegetable Stack
- 320g firm tofu, drained
- ⅓ cup balsamic vinegar
- 2 tbs olive oil
- 1 red capsicum, seeded and quartered
- 3 small long eggplants, halved, and sliced longways
- 2 medium courgette, thinly sliced crossways
- 1 small sweet kumara, peeled and thinly sliced crosswise
- 4 sprigs of basil to garnish
Nutrition per serving
1450 kJ
energy kj
18 g
protein
2 g
saturated fat
17 g
sugars
66 mg
sodium
Method
- Lemon herb sauce: In a food processor, combine herbs, lemon juice, garlic and oil. Puree until smooth. Set aside.
- Tofu vegetable stacks: Heat an oiled char-grill pan over high heat. Cut tofu into 12mm thick slices and marinate in two tbs of the balsamic vinegar for 15 minutes. Drain and pat dry with paper towels.
- In a bowl, combine olive oil and remaining vinegar. Brush vegetables with oil mixture. Grill tofu and vegetables until lightly browned, 2-3 minutes each side for tofu and 3-4 minutes for vegetables.
- Lightly grease four 1½ cup capacity ramekins and layer each with capsicum, eggplant, tofu, herb sauce, zucchini (courgette) and sweet potato (kumara). Place baking paper across the top of the ramekins and weigh the mixture down with cans for 40 minutes or overnight in the refrigerator.
- To serve: Heat the oven to 180ºC and cook for 10-15 minutes or until heated through. Drain off excess liquid before inverting each ramekin onto a small plate. Swirl extra herb sauce over and around vegetables, garnish with basil, and serve with salad.
Tips
Remember to always check the label of each ingredient to ensure it is gluten free.
Lemon Herb Sauce
- ½ cup coriander leaves, firmly packed
- ½ cup mint leaves, firmly packed
- ¼ cup chives, coarsely chopped
- 1 lemon, juice only
- 2 garlic cloves
- ¼ cup olive oil
Tofu Vegetable Stack
- 320g firm tofu, drained
- ⅓ cup balsamic vinegar
- 2 tbs olive oil
- 1 red capsicum, seeded and quartered
- 3 small long eggplants, halved, and sliced longways
- 2 medium courgette, thinly sliced crossways
- 1 small sweet kumara, peeled and thinly sliced crosswise
- 4 sprigs of basil to garnish
Nutrition per serving
1450 kJ
energy kj
18 g
protein
2 g
saturated fat
17 g
sugars
66 mg
sodium
- Lemon herb sauce: In a food processor, combine herbs, lemon juice, garlic and oil. Puree until smooth. Set aside.
- Tofu vegetable stacks: Heat an oiled char-grill pan over high heat. Cut tofu into 12mm thick slices and marinate in two tbs of the balsamic vinegar for 15 minutes. Drain and pat dry with paper towels.
- In a bowl, combine olive oil and remaining vinegar. Brush vegetables with oil mixture. Grill tofu and vegetables until lightly browned, 2-3 minutes each side for tofu and 3-4 minutes for vegetables.
- Lightly grease four 1½ cup capacity ramekins and layer each with capsicum, eggplant, tofu, herb sauce, zucchini (courgette) and sweet potato (kumara). Place baking paper across the top of the ramekins and weigh the mixture down with cans for 40 minutes or overnight in the refrigerator.
- To serve: Heat the oven to 180ºC and cook for 10-15 minutes or until heated through. Drain off excess liquid before inverting each ramekin onto a small plate. Swirl extra herb sauce over and around vegetables, garnish with basil, and serve with salad.
Tips
Remember to always check the label of each ingredient to ensure it is gluten free.