This recipe was very tasty. I made it using the broiler on high as I didn't have a grill. It did take a long time to boil down the liquid and never really got syrup like but it still added lots of flavor. I didn't make it but I would suggest some brown rice to have on the side.
Grilled Tofu with Ratatouille Vegetables
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- Calories: 309
- Fat: 13.6g
- Saturated fat: 1.9g
- Monounsaturated fat: 6.2g
- Polyunsaturated fat: 4.3g
- Protein: 13.9g
- Carbohydrate: 33.1g
- Fiber: 9.7g
- Cholesterol: 0.0mg
- Iron: 3.4mg
- Sodium: 440mg
- Calcium: 296mg
- 1 cup organic vegetable broth
- 1/2 cup fresh orange juice
- 1/2 cup dry rosé wine
- 2 teaspoons dried herbes de Provence
- 2 tablespoons olive oil
- 1 tablespoon olive paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 1 (14-ounce) package extra-firm tofu, cut into 8 (3/4-inch-thick) slices
- 3 small eggplants, each cut lengthwise into 4 slices
- 3 small zucchini, each cut lengthwise into 4 slices
- 1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices
- 1 large red bell pepper, cut into 8 wedges
- 4 small tomatoes
- Cooking spray
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1. Preheat grill to medium-high heat.
- 2. Place first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cook until slightly syrupy and reduced to 1/3 cup (about 10 minutes). Remove from heat; cool. Stir in olive oil and next 4 ingredients (through garlic).
- 3. Place tofu and vegetables on grill rack coated with cooking spray. Brush half of juice mixture over tofu and vegetables; grill for 4 minutes. Turn tofu and vegetables over; brush with remaining juice mixture. Cook for 3 minutes or until vegetables are golden brown and tender.
- 4. Combine basil, parsley, and thyme. Divide vegetables and tofu equally among 4 plates. Sprinkle each serving with 1 tablespoon herb mixture.
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