Grilled vege and tofu stack
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Time to make:
$2.24 per serve
(at time of publication)
Full ingredients list:
2 (250g) kumara, peeled, thinly sliced
400g firm tofu, halved horizontally, cut diagonally into 8 triangles
2 medium courgettes, thinly sliced diagonally
4 cups baby rocket
100g oil-free roasted red capsicum, cut in strips
50g feta, crumbled
3 tablespoons basil pesto
Nutritional information (per serve)
Instructions and steps:
Step 1Heat a grill pan or barbecue hotplate to medium-high. Spray kumara, tofu and courgette with olive oil and cook in batches for 3-4 minutes per side, or until tender and lightly charred.
Step 2Divide baby rocket, firm tofu, kumara, courgette and roasted red capsicum to form a stack on each serving plate. Scatter over feta, drizzle with pesto and serve.
Make it gluten free: Check tofu and pesto are gluten free.
About this recipe
First published: December 2015