On the Grill
Grilled Tofu-Vegetable Stacks
5 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
4 portobello mushrooms, stemmed
2 Japanese eggplants, unpeeled, trimmed and each cut lengthwise into 4 slices
1 red bell pepper, cut into 4 slabs
1 (12-ounce) package extra-firm reduced-fat tofu, cut crosswise into 8 slices
1 tablespoon lemon juice
1 Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2 To make dressing, whisk together 3 tablespoons of vinegar, the oil, garlic, salt, and black pepper in small bowl. Arrange mushrooms, eggplants, bell pepper, and tofu in jelly-roll pan. Drizzle dressing over vegetables and tofu, turning vegetables and tofu until coated well on both sides.
3 Place vegetables on grill rack and grill, turning, until softened and lightly charred, about 8 minutes. Transfer to platter. Place tofu on grill rack and grill until lightly marked, about 2 minutes per side. Transfer to platter.
4 Meanwhile, to make sauce, combine remaining 2 tablespoons vinegar and the lemon juice in small saucepan. Place saucepan on grill rack and cook, stirring occasionally, until heated through, about 5 minutes.
5 Place 1 mushroom, curved side down, on each of 4 plates. Top each with 1 slice of tofu, 2 slices of eggplant, 1 piece of bell pepper, and 1 slice of tofu. Drizzle evenly with sauce.
PER SERVING (1 stack): 157 Cal, 5 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 334 mg Sod, 18 g Carb, 9 g Sugar, 5 g Fib, 11 g Prot, 340 mg Calc.
FYI There are several varieties of eggplants available: the common large, deep purple eggplant known as Black Beauty; small, curved Sicilian eggplant; large ivory eggplant; Asian eggplant that ranges in color from ivory to variegated lavender to deep purple; and long and slender Japanese eggplant, which is tender and delicate.