To save time, grill and assemble this layered no-bake “lasagna” beforehand, and then serve it chilled or at room temperature. Cheese lovers can replace the grilled tofu with slices of fresh mozzarella.
Prep Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: Serves 6
Ingredients of Grilled Vegetable and Tofu “Lasagna” with Pesto:
For the marinade:
- 3/4 cup extra-virgin olive oil
- 6 strips lemon zest (1 by 4 inches), plus 1/3 cup fresh lemon juice (from 1 or 2 lemons)
- 3 garlic cloves, crushed
- Coarse salt and freshly ground pepper
For the pesto:
- 1/2 cup pine nuts, toasted
- 1 small garlic clove
- 2 cups fresh basil
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
For assembling the “lasagna”:
- 1 package (14 ounces) extra-firm tofu, sliced lengthwise 1 inch thick
- 5 or 6 zucchini and yellow summer squashes (about 2 1/2 pounds), trimmed, and sliced lengthwise about 1/4 inch thick
- Extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
- 2 medium tomatoes, sliced 1/4 inch thick
- 18 large basil leaves
Directions for Grilled Vegetable and Tofu “Lasagna” with Pesto:
- Make the marinade: Heat oil, lemon zest, and garlic in a small saucepan until bubbling around the edges. Remove from heat, and let cool completely. Stir in lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Make the pesto: Puree pine nuts and garlic in a food processor until a paste forms. Add basil, and pulse to combine. With machine running, pour in oil through feed tube until pureed. Season with salt and pepper.
- Heat grill to medium. Assemble the “lasagna”: Arrange tofu on a double layer of paper towels. Cover with another double layer of paper towels, then cover with a baking sheet. (Weigh it down with 2 cans or something else equally heavy.) Let stand for 20 minutes.
- Meanwhile, brush zucchini and squash slices with oil, and season with 2 teaspoons salt and 1/4 teaspoon pepper. Grill, flipping occasionally, until softened and slightly charred, about 8 minutes. Remove from grill. Whisk marinade, and drizzle half of it generously over zucchini and squash slices.
- Repeat with tofu and remaining marinade, flipping occasionally, until nicely charred, about 3 minutes. Let cool slightly. Slice tofu horizontally into 1/8-inch-thick sheets (they will be layered, so don’t worry if they fall apart).
- Lay 3 slices each of zucchini and squash on a platter to form a 6 1/2-by-8-inch rectangle. Spread 3 tablespoons pesto over tops. Cover with a layer of tofu, and season with salt and pepper. Top with a layer of tomatoes, and season with salt and pepper. Top with 6 large basil leaves. Repeat layering twice (zucchini and squash, pesto, tofu, tomatoes, basil). Serve cold or at room temperature.
Cook’s Note
Pesto can be refrigerated for up to 3 days. Bring to room temperature before using. Assembled “lasagna” can be refrigerated overnight.
Source: http://www.yummly.com
