Tofu vegetable stack with lemon herb sauce

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