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
