Summer Vegetable Stacks with Gremolata


Freezing tofu the night (or up to one month) before you cook it gives it a firmer, chewier texture that's less likely to fall apart on the grill. Feel free to experiment with different grilled summer veggies when building these stacks.

  • serving (1 stack)Servings


Summer Vegetable Stacks

  • 1 16-oz. pkg. extra-firm tofu, frozen, thawed, drained, and patted dry
  • 1 medium eggplant (1/2 lb.), halved and cut lengthwise into 1/4-inch-thick slices
  • 2 yellow squash (1/2 lb.), cut lengthwise into 1/4-inch-thick slices
  • 2 Tbs. olive oil


  • 1/2 cup chopped parsley
  • 1/4 cup lemon juice
  • 6 cloves garlic, peeled
  • 2 Tbs. olive oil
  • 2 Tbs. grated lemon zest


1. Cut tofu into 4 slabs, and set aside.

To make Gremolata:

2. Pulse parsley, lemon juice, garlic, olive oil, and lemon zest in blender or food processor. Season with salt and pepper, if desired.

To make Summer Vegetable Stacks:

3. Heat grill or grill topper to high heat, and coat with vegetable oil. Brush tofu, eggplant, and squash with olive oil.

4. Place eggplant on grill, and cook 2 minutes. Add tofu and yellow squash, and cook 2 minutes more. Turn eggplant, tofu, and squash 45 degrees after 2 minutes for crosshatch grill marks. Flip, and cook 2 minutes on opposite side; turn 45 degrees, and cook 2 minutes more. Baste eggplant, tofu, and squash with ı/4-cup Gremolata while grilling.

5. Set 1 tofu slice on each plate, and stack eggplant and squash slices on top, alternating colors. Drizzle with remaining Gremolata.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 268
  • Carbohydrate Content: 12 g
  • Fat Content: 20 g
  • Fiber Content: 5 g
  • Protein Content: 13 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 12 mg
  • Sugar Content: 4 g