Grilled Tofu with Ratatouille Vegetables

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

This attractive, summery barbecue dish combines the vegetables of the famous Provençal stew with meaty grilled tofu  If you don't care to use the wine, use an additional 1/2 cup of vegetable broth.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat grill to medium-high heat.
  2. 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. 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. 4. Combine basil, parsley, and thyme. Divide vegetables and tofu equally among 4 plates. Sprinkle each serving with 1 tablespoon herb mixture.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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