Grilled Tofu Stacks with Pesto & Grilled Vegetables {ManPans Giveaway}

Grilled Tofu Stacks with Pesto & Grilled Vegetables {ManPans Giveaway}

Scroll all the way to the bottom to enter your savory vegetarian recipes. Click on the button that says, “Add your link”. Be sure to read the rules halfway down. It’s okay to use a post that’s already on your blog – no need to re-invent the wheel.

We are heading into week four of our Get Grillin’ event, and Marla and I have been overwhelmed by the response. Just take a look at the impressive array of recipes shared during the appetizer, side dish and entree weeks. We are excited to see what savory vegetarian dishes you are going to share with us this week. My recipe uses grilled tofu, which lends a very meaty texture to this vegetarian option, and pairs it with grilled vegetables, such as portobello mushrooms, red bell peppers and summer squash. Extra flavor comes from dollops of basil pesto and fresh mint. The vegetarian round is limitless – entrees, side dishes, appetizers…the list goes on. Whatever you choose to share, your entry will make you eligible to win a Stir-Fry Wok and Steamer Set from ManPans. Believe me, you want one of these!

Next week’s theme will be kabobs – meat, fish, vegetables, fruit…surprise us!

Thanks to our sponsors, Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans, we have some fabulous prizes to give away each week . Scroll down to find out more about this week’s giveaway. Remember, you have to enter a recipe to be eligible for the giveaway.

The recipe:

The Marinade:

In a medium bowl, whisk together white wine vinegar, garlic, honey, salt and pepper. While whisking, slowly pour in canola oil.

The rest:

When grilling the tofu, it is a good idea to press it first to remove additional liquid, which will stop the tofu from falling apart on the grill. Lay a double sheet of paper towel on a plate, place the tofu on top, lay additional paper towel over top and press gently. Replace paper towels with a fresh set, lay a plate on top and let rest for 20 minutes. It’s now ready to use.

Lay the tofu in a wide, shallow container and pour in half of the marinade, turning the tofu to coat. Let rest for at least 30 minutes and up to 1 hour.

Spray grill with cooking spray and preheat to medium-high heat.

Place the mushrooms, red bell pepper and summer squash in a large bowl. Toss with remaining marinade.

Remove tofu from marinade and gently place tofu and vegetables on grill. Depending on the size of the grill, this may need to be done in two batches. Cook until tofu has dark grill marks are vegetables are tender, about 4 to 5 minutes per side for the tofu and red peppers, and 3 to 4 minutes per side for the mushrooms and summer squash.

Lay one portobello mushroom on each of four plates, top with one slice of tofu, 1 teaspoon basil pesto, some of the mint and one piece of red bell pepper. Then top with tofu, 1 teaspoon pesto, summer squash and remaining pesto. Garnish with remaining mint. Serve.

Entering Get Grillin’:

This week’s theme is savory vegetarian dishes. Remember, your recipes do not have to be made on the grill. Any backyard barbecue-appropriate recipe will do. Here’s what you need to do:

1) Get busy cooking and post your recipe on your blog. For each week’s theme, you can enter up to 3 recipes. Each recipe post is counted as a separate entry for a chance to win a great prize from one of our sponsors. It is fine to use recipes that are previously posted on your blog, as long as you add the info in 3).

If you don’t have a blog, that’s okay. Just leave your recipe in the comments section of our themed post (i.e., on the first day of the theme week). Just do so on either Marla’s or my blog, not both.

3) Somewhere in your post, please include the following “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.” This must be included for a chance to win the prize of the week.

The giveaway:

ManPans is providing a giveaway of their Stir-Fry Wok and Steamer Set (value $135 USD). The flat center bottom works very well on home stoves and this pan is perfect for quick stir-fry dishes. The steamer insert gives you a great option for cooking vegetables, meat and fish in a different way.

If you have never had the opportunity to cook with a ManPans product, you are in for a treat. The light-weight feel is easy on your arms, and the uniquely made handle not only looks great, but also stays cool. I am putting my ManPan through its paces and have been very pleased with the even heating, the feel of the pan and the ease of cleaning it.

If you want to learn more about ManPans products, click on the ManPans badge in the sidebar.

This giveaway is open to U.S. residents and will be open until Sunday, July 3rd at 5pm PST.

To earn additional entries (you can only do so if you have entered a recipe), leave separate comments for each of the steps listed below. If you don’t leave separate comments for each step, the number generator will not count them as separate entries.

1. Tweet the following:

#GetGrillin w/@MarlaMeridith & @cookincanuck, submit recipes for @ManPans giveaway $135 Stir Fry Wok & Steamer set http://bit.ly/iofC7c

2. Follow ManPans on Twitter.

3. Follow @cookincanuck on Twitter.

4. Follow @MarlaMeridith on Twitter.

5. Copy and paste our Get Grillin’ Badge into your sidebar or blog post.

You can stay in touch with ManPans on Facebook, too.

We can’t wait to see your recipes!

Grilled Tofu Stacks with Pesto & Grilled Vegetables

Marinade:

• 1/2 cup white wine vinegar
• 4 cloves garlic, minced
• 2 tsp honey
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup canola oil
• The rest:
• 18 oz. firm or extra-firm tofu, cut into 1/2-inch slices (see Note about pressing)
• 4 portobello mushrooms, stems removed
• 1 red bell pepper, cored, seeded and cut into quarters
• 1 medium summer squash, cut into eight 1/2-inch slices
• 1/4 cup basil pesto
• 12 large mint slices, thinly sliced

The Marinade:

In a medium bowl, whisk together white wine vinegar, garlic, honey, salt and pepper. While whisking, slowly pour in canola oil.

The rest:

Lay the tofu in a wide, shallow container and pour in half of the marinade, turning the tofu to coat. Let rest for at least 30 minutes and up to 1 hour.

Spray grill with cooking spray and preheat to medium-high heat.

Place the mushrooms, red bell pepper and summer squash in a large bowl. Toss with remaining marinade.

Remove tofu from marinade and gently place tofu and vegetables on grill. Depending on the size of the grill, this may need to be done in two batches. Cook until tofu has dark grill marks are vegetables are tender, about 4 to 5 minutes per side for the tofu and red peppers, and 3 to 4 minutes per side for the mushrooms and summer squash.

Lay one portobello mushroom on each of four plates, top with one slice of tofu, 1 teaspoon basil pesto, some of the mint and one piece of red bell pepper. Then top with tofu, 1 teaspoon pesto, summer squash and remaining pesto. Garnish with remaining mint. Serve.

Serves 4.

Note: When grilling the tofu, it is a good idea to press it first to remove additional liquid, which will stop the tofu from falling apart on the grill. Lay a double sheet of paper towel on a plate, place the tofu on top, lay additional paper towel over top and press gently. Replace paper towels with a fresh set, lay a plate on top and let rest for 20 minutes. It’s now ready to use.

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pepper,

portabello,

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