GRILLED VEGETABLE AND TOFU "LASAGNA" WITH PESTO

Grilled Vegetable and Tofu

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.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h20m

Number Of Ingredients 15

Ingredients

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
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
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

Steps:

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.