Tofu Stacks

This is a great alternative to eating meat. This recipe has converted me and Rick to being tofu eaters. It is originally from a the magazine "Ricardo" but I have modified it some. The original recipe called for grilled zucchini but I prefer using fresh tomatoes. Also to grill the peppers you can do them in the oven at 500 degrees or if you have a gas stove you can put them directly on the flame to grill them. It takes approx 5 minutes per side. I don't peel the skins off my peppers I prefer to keep them on and enjoy the charred grill flavour.
I usually use my panini press to grill the tofu. Also remember to marinate your tofu the night before. Note: replace the tofu with fresh tuna or halibut but marinate for 1 to 2 hours only.

Ingredients:

1 Block of firm tofu
1/2 cup of olive oil
3 cloves garlic, finely chopped
2 green onions finely chopped
2 T chopped fresh oregano
2 T soy sauce
3 T balsamic vinegar
1 tomato sliced in rings
1 red bell pepper
1 yellow bell pepper
Salt & Pepper
Fresh basil

Cut tofu lengthwise into 6 pieces
In a bowl, whisk together oil, garlic, green onion, oregano, soy sauce and balsamic vinegar. Add the tofu and refrigerate for 24 hours.
Preheat gas grill or panini press to medium high.

Grill peppers either on stove top, oven or gas grill for approx 4 minutes per side.
Grill tofu for approx 4 minutes per side. Save the marinade
To serve , top each slice of tofu with a slice of tomato and slice of pepper. Drizzle with the marinade and garnish with fresh basil, salt & pepper.
For a dinner portion serve 2 stacks each or 1 each as an appetizer