Tofu vegetable stack with lemon herb sauce

Serves: 4
Prep: 35
Cook: 25

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 zucchini (courgettes), thinly sliced crossways
  • 1 small sweet potato (kumara), peeled and thinly sliced crosswise
  • 4 sprigs of basil to garnish

Method

  1. Step 1

    In a food processor, combine herbs, lemon juice, garlic and oil. Puree until smooth. Set aside.

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