1 lb. Green or yellow zucchini, cut diagonally into 1 inch pieces
1 lb. Asparagus, cut diagonally into 1 inch pieces
Instructions
In a small bowl, whisk together lemon zest, lemon juice, mustard, garlic, 2 tsp. Chervil, 2 tsp. Preheat grill on high heat. Place the mesh pan on grill for 5 minutes before grilling.
Salt and pepper to taste. Whisking constantly, slowly stream in ¼ cup olive oil. Set half the vinaigrette aside. In another bowl, stir together chicken and remaining vinaigrette. Cover the bowl with plastic wrap and refrigerate for about 2 hours.
In a bowl, stir together zucchini, 2 Tbs. Olive oil, salt and pepper. In a separate bowl, stir together asparagus, salt, pepper, and 2 Tbs. Olive oil.
Place the tofu in the pan, and clasp the lid shut. Cover the grill and cook for 5 minutes. Continue to cook, shaking the pan occasionally, until the tofu is just cooked through. Return vegetables to pan, and heat until they are warmed through, 2 to 3 minutes.
Transfer to a bowl, add reserved vinaigrette and remaining 2 Tbs. Chervil and stir to combine. Serve immediately.
Originally Submitted
8/18/2010
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