Here is what my final product looked like.
Layers of fresh grilled farmer's market deliciousness!
It was even good the next day as left overs! The veggies didn't get too soggy, but the flavors soaked in even more.
Roasted Vegetable and Tofu Napoleon
1/4 cup balsamic vinegar
1/4 cup soy sauce
3 garlic cloves, minced
1/2 cup chopped basil
1/4 cup extra-virgin olive oil
12 oz. firm tofu
1 medium zucchini
1 red pepper
4 large portobello mushrooms, stems removed
1 medium carrot, sliced into 8 sticks
1 medium sweet potato peeled and sliced into 1/4 inch rounds
1 medium tomato, sliced
salt and pepper
Combine first 3 ingredients in a large zip-lock plastic bag; add mushrooms to bag. Seal and marinate at room temperature for two hours, turning plastic bag occasionally. Remove mushrooms. Save marinade.
Blend basil and olive oil to make a dressing. (Add 1/4 cup more olive oil if desired. I personally like more basil and less oil).
Pre-heat oven (or grill) to 450 degrees. Slice tofu 3/4 inch thick (Or 4 equal servings). Cut zucchini length wise into 1/4 inch slices. Seed and cut red pepper into strips. With pastry brush coat tofu, zucchini, and red pepper with left over marinade.
Grill/bake the mushrooms for 15-20 minutes (until tender), flipping occasionally, on aluminum foil lined baking sheet or grill pan. Grill/bake the tofu, zucchini, and red pepper 10 minutes, flipping occasionally (on aluminum foil line baking sheet or grill pan).
Meanwhile, bring pot of water to a boil. Boil the carrots and sweet potato 7 minutes, until you can pierce with a fork.
Remove the vegetables and tofu from the heat and stack: mushroom sweet potato, tomato, tofu, pepper, zucchini, cross carrot sticks on top. Drizzle with basil oil, sprinkle with salt and pepper.
Enjoy! (As soon as you slice it, your beautiful tower will fall apart... but it is still delicious!!)
This was taken from my back door this evening.
Happy hump day!