Third Annual
Soyfoods Symposium
Recipes

 

Char-grilled Vegetables with Tofu Salsa

by Chef Carrie Balkcom, CEC and Sous Chef Stacey E. Evans, CC

Serves 6

1 large zucchini
1 medium egg plant

Remove stem and base of zucchini and cut lengthwise into strips about 1/4" thick. Cut stem and base from eggplant, cut into rounds 1/4" thick. Brush vegetables lightly with olive oil and set aside.

Heat grill and place vegetables on grill and cook until slightly done (al dente). Serve with tofu salsa.

Tofu Salsa

4 large red ripe tomatoes or 8 roma tomatoes seeded
1/2 lb. hard tofu cut into small cubes
1/2 red and 1/2 green bell pepper cut into small pieces
1 small seeded diced anaheim pepper
1 tbsp. olive oil
1 tbsp. balsamic vinegar
Salt & pepper to taste

*If you desire the salsa hotter, add your favorite hot sauce to taste.

Mix all cut ingredients and let chill in refrigerator for 3-4 hours. Serve over vegetables.

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