Tofu vegetable stack with lemon herb sauce

Serves: 4
Prep: 35
Cook: 15

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

Method

  1. Step 1

    Lemon herb sauce: 

  2. Step 2

    Tofu vegetable stacks:

  3. Step 3

    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.

  4. Step 4

    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.

Tips

Remember to always check the label of each ingredient to ensure it is gluten free.


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