Grilled vegie and tofu stack
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Time to make:
$3.45 per serve
(at time of publication)
Full ingredients list:
1 medium sweet potato, peeled, thinly sliced
250g firm tofu, halved horizontally, cut diagonally into 8 triangles
2 medium zucchini, thinly sliced diagonally
4 cups baby rocket
100g oil-free roasted red capsicum, cut into strips
2 tablespoons gluten-free store-bought basil pesto
50g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat a grill pan or barbecue hotplate to medium-high. Spray sweet potato, tofu and zucchini with olive oil; cook in batches for 3–4 minutes per side, or until tender and lightly charred.
Step 2 Divide baby rocket, firm tofu, sweet potato, zucchini and roasted red capsicum to form a stack on each serving plate. Scatter over feta, drizzle with pesto and serve.
About this recipe
First published: November 2015