Tofu Veggie Stack


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      40 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

This is a lighter dish and works well for lunch. If you want to eat it as a full dinner, you could easily serve it over a starch like rice or pasta.

This dish works best if you have some in-season squash or zucchini, because it stacks easily and pairs well with the other flavors. If you can’t find squash, you can use only mushrooms instead and double the amount.


Quick Pesto

  • 1 cup fresh basil
  • ¼ cup olive oil
  • 1 clove garlic
  • ¼ cup Parmesan cheese


    1. To make the quick pesto: Add all the ingredients to a small food processor and process until smooth. Feel free to add a bit more olive oil if the pesto is too thick.
    2. Lay sliced tofu in a baking dish. Heat oven to 250°F. Let tofu warm in the oven as you cook the rest of the ingredients.
    3. Add 2 tablespoons butter or olive oil to a large skillet over medium heat. Once hot, add sliced mushrooms and cook until mushrooms release their liquid and soften, about 6 to 8 minutes. Season with a pinch of salt and pepper and remove mushrooms.
    4. If pan is dry, add a drizzle of oil. Lay squash or zucchini slices in the skillet and cook for about 3 to 4 minutes per side over medium-high heat. The slices should soften and brown slightly.
    5. To make the stack, divide the cooked mushrooms between two plates. Top each stack of mushrooms with a slice or two of tofu, followed by half the squash or zucchini on each plate. Top with the rest of the warmed tofu and drizzle the whole stack with pesto. Serve immediately!