Grilled Tofu with Summer Vegetables
INGREDIENTS:
3 Tempeh cakes Olive oil
6 sl Red onion 12 sl Whole wheat bread
2 sm Eggplants; sliced into 1 bn Arugula
- 1/3" thick rounds
3 Tempeh cakes Olive oil
6 sl Red onion 12 sl Whole wheat bread
2 sm Eggplants; sliced into 1 bn Arugula
- 1/3" thick rounds
---RED WINE MARINADE---
1 c Red wine 1 tb Rosemary leaves; -OR-
4 tb Olive oil 1 ts -Dried rosemary 2 lg Garlic cloves 1/4 ts Fennel seeds -
sliced into ovals Coarsely ground black pepper
-SWEET LEMON MAYONNAISE-
1/2 c Mayonnaise 1 Garlic clove 2 tb Lemon juice -
minced to a paste 1 ts Dijon-style mustard Salt 1 ts Honey Freshly ground pepper
Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully. Marinate the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator.
Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator.
Brush the eggplant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant and onion slices for 10 minutes per side and the tempeh for 8 minutes per side or until well-browned. Grill the whole wheat bread slices over low coals until toasty. Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper to taste
1 c Red wine 1 tb Rosemary leaves; -OR-
4 tb Olive oil 1 ts -Dried rosemary 2 lg Garlic cloves 1/4 ts Fennel seeds -
sliced into ovals Coarsely ground black pepper
-SWEET LEMON MAYONNAISE-
1/2 c Mayonnaise 1 Garlic clove 2 tb Lemon juice -
minced to a paste 1 ts Dijon-style mustard Salt 1 ts Honey Freshly ground pepper
Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully. Marinate the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator.
Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator.
Brush the eggplant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant and onion slices for 10 minutes per side and the tempeh for 8 minutes per side or until well-browned. Grill the whole wheat bread slices over low coals until toasty. Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper to taste