Griddled vegetables with tofu
Using tofu and portabella mushrooms gives body to this meatless meal.
Recipe by:
Bal Arneson
10
5
4
Easy
- 2 tbsp grapeseed oil, plus extra for brushing
- 30ml balsamic vinegar
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 20g honey
- Pinch of salt
- Freshly ground black pepper
- 1 clove garlic, chopped
- 6 slices of tofu, about 0.5cm thick
- 8 stalks asparagus, fibrous ends removed
- 2 portabello mushrooms, stems removed
- 1 red pepper, stems and seeds removed and cut in quarters
1) Preheat the griddle to medium high.
2) Put the oil, vinegar, spices, honey, salt, pepper and garlic into a large bowl and whisk well. Add the tofu, asparagus, mushrooms and peppers and toss gently until all the spices are evenly distributed.
3) Brush the preheated griddle lightly with oil. Place the tofu and vegetables onto the griddle and brush with the marinade. Griddle for 3 to 4 minutes, then turn and griddle the other side until done, about 3 to 4 more minutes. Arrange the griddled tofu and vegetables on a platter.
