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Grilled Veggie and Tofu Stack with Balsamic and Mint

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant grilled tofu and vegetable stack is a celebration of fresh summer produce and bold Mediterranean flavours. By marinating firm tofu alongside seasonal favourites like aubergine, courgette and earthy mushrooms, you create a dish that is as visually striking as it is satisfying. The balsamic and garlic dressing provides a rich, tangy base that is beautifully lifted by the addition of fresh garden mint.

As a nutritious vegan main course, this recipe is perfect for outdoor dining or a sophisticated midweek dinner. The radicchio adds a pleasant bitter note that balances the sweetness of the charred peppers and the acidity of the vinegar. Serve these stacks exactly as they are for a light, gluten-free option, or alongside some crusty sourdough bread to soak up the herb-infused oils.

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Ingredients for Grilled Veggie and Tofu Stack with Balsamic and Mint

  • 80ml balsamic vinegar

  • 2 garlic cloves, minced

  • 2/3 cup olive oil

  • 1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish

  • 1 350g container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels

  • 1 courgette, trimmed, cut lengthwise into four 4-inch-long slices

  • 1 red pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces

  • 1 Japanese aubergine, trimmed, cut lengthwise into four 4-inch-long slices

  • 4 3-inch-diameter portobello or shiitake mushrooms, stems removed

  • 1 small head of radicchio, quartered through root end

How to make Grilled Veggie and Tofu Stack with Balsamic and Mint

Prepare barbecue (medium-high heat). Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper.

Working in batches, add tofu to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with salt and pepper. Add courgette, pepper, aubergine, mushrooms, and radicchio to marinade in bowl and toss to coat.

Place courgette, pepper, aubergine, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place tofu and radicchio on grill. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side.

Stack tofu and vegetables on plates. Garnish with mint sprigs and serve

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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