Grilled Veggie Tofu Stack with Balsamic Mint

Nutriscore Rating: 83/100

Elevate your plant-based dining with this Grilled Veggie Tofu Stack with Balsamic Mint—a vibrant, healthy recipe that's bursting with flavor and perfect for summer grilling. Featuring layers of smoky grilled zucchini, eggplant, red bell pepper, and marinated slabs of extra-firm tofu, this dish is both hearty and visually stunning. The star of the recipe is a luscious balsamic mint drizzle, made with fresh mint leaves, honey (or maple syrup for a vegan twist), and balsamic vinegar, which adds a refreshing tang to every bite. Ready in under an hour, this gluten-free and protein-packed entrée is ideal for a light dinner or a show-stopping party appetizer. Garnish with extra mint for a deliciously fresh finish!

Recipe Information

• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 14 oz extra-firm tofu
• 1 zucchini
• 1 eggplant
• 1 red bell pepper
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 10 fresh mint leaves
• 2 cloves garlic
• 1 tsp honey (or maple syrup for vegan option)
• 1 tsp salt
• 0.5 tsp black pepper

📝 Instructions

7 steps

1. Drain the tofu and press it between two plates with a heavy object on top for 15 minutes to remove excess moisture. Then slice it into 1/2-inch thick slabs.

2. Slice the zucchini, eggplant, and red bell pepper into 1/4-inch thick pieces for grilling.

3. In a small bowl, mix 2 tablespoons of olive oil with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Brush this mixture onto the tofu slabs and vegetable slices.

4. Heat a grill pan or outdoor grill to medium-high heat. Grill the vegetables and tofu slices for about 3-4 minutes on each side or until grill marks are visible and the veggies are tender.

5. While the tofu and vegetables are grilling, prepare the balsamic mint drizzle. In a food processor or blender, combine balsamic vinegar, 1 tablespoon of olive oil, fresh mint leaves, minced garlic, and honey (or maple syrup). Blend until smooth.

6. To assemble the stacks, start with a slice of grilled tofu as the base, then layer on a slice of zucchini, followed by eggplant, and red bell pepper. Repeat until you have used up the ingredients. Drizzle each stack with the balsamic mint drizzle.

7. Serve immediately while warm, and garnish with additional mint leaves if desired.

Nutrition Facts

1 serving (206.4g)

Calories		269
% Daily Value*
Total Fat		18.4 g	24%
	Saturated Fat	2.7 g	13%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		536 mg	23%
Total Carbohydrate		10.9 g	4%
	Dietary Fiber	3.9 g	14%
	Total Sugars	5.2 g
Protein		16.3 g	33%
Vitamin D		0.0 mcg	0%
Calcium		373 mg	29%
Iron		3.3 mg	18%
Potassium		350 mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 658 cal (60.3%%)

Protein: 260 cal (23.8%%)

Carbs: 173 cal (15.9%%)