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Chargrilled tofu and vegetables with romesco

Chargrilled tofu and vegetables with romesco

Grilled vegetables and bread arranged on a table

4 serves

20 m

15 m

Ingredients

  • 500 g firm tofu
  • 1 medium eggplant, cut lengthways into 1 cm slices
  • 2 large zucchini, cut diagonally into 1 cm slices
  • 200 g flat mushrooms, thickly sliced
  • 2 bunch asparagus, ends trimmed
  • ¼ cup olive oil
  • 1 tablespoon Ras el hanout spice blend
  • ¼ cup chopped fresh parsley
  • 2 wholemeal Lebanese bread rounds, cut into large pieces
  • Lemon wedges, to serve

Romesco sauce

  • 2 tablespoons slivered almonds, toasted
  • 180 g roasted capsicum, drained, chopped
  • cup semi-dried tomatoes
  • 1 tablespoon red wine vinegar
  • 1 teaspoon smoked paprika

Method

Step 1

Cut tofu into 1 cm-thick slices and pat with paper towel to absorb excess moisture. Place on a tray in single layer. Spread eggplant, zucchini, mushrooms and asparagus over a separate large tray.

Step 2

Combine oil and spice blend in a small bowl. Brush mixture over vegetables and tofu. Set aside for 15 minutes.

Step 3

Meanwhile, to make romesco sauce, process almonds in a food processor until finely chopped. Add remaining ingredients. Process to form a coarse paste. Season with freshly ground pepper.

Step 4

Lightly spray a chargrill or barbecue plate with oil and heat over high heat. Add eggplant and zucchini slices in a single layer. Cook for about 3 minutes on each side, or until lightly charred and tender. Transfer to a large baking tray.

Step 5

Add mushrooms and asparagus to chargrill. Cook, turning, for about 2 minutes or until just tender. Add to tray with eggplant and zucchini, cover with foil and keep warm in a 150 °C oven (fan-forced).

Step 6

Add tofu slices to chargrill in a single layer. Cook, for about 2 minutes on each side or until lightly charred.

Step 7

Arrange tofu and vegetables on a serving platter. Sprinkle with parsley. Serve with romesco, Lebanese bread and lemon wedges.

Tips

  • For a non vegetarian version, replace tofu with 500 g chicken tenderloins, if preferred. Cooking time may vary.
  • Vegetables and tofu can be brushed with spice mixture several hours ahead. Keep refrigerated until ready to cook.
  • For added wholegrains, serve with brown rice or burghul.

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