Photo: Joseph Gonzalez
Grilled Veggie and Tofu Stack with Balsamic and Mint
10 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
333
Calories
15g
Protein
20g
Fat
30g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Shiitake | 1/2 cup (73g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup balsamic vinegar
- 2 garlic cloves, minced
- 2/3 cup olive oil
- 1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish
- 1 12-ounce container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels
- 1 zucchini, trimmed, cut lengthwise into four 4-inch-long slices
- 1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
- 1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
- 4 3-inch-diameter portobello or shiitake mushrooms, stems removed
- 1 small head of radicchio, quartered through root end
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes