Nice flavours. I actually had fig balsamic, this is a really nice way to use it. For me, the tofu looked great, all nicely browned, but the flavours didn't have enough time to absorb so I found that part a little bland (and I love tofu so it's not that). The mushrooms and other veg were fantastic though, the mushrooms really sucked up those flavours beautifully. I ended up cooking it all in the marinade, in a pan I use on the BBQ, to save working around so many little pieces. (I left out radiccio). That worked out really well - although you should cut back on the oil if you try it this way. I'll definitely be making this marinade again...thanks blucoat!
Great Recipes. I was afraid my kids would not eat the tofu but they loved it!
It smelled better than it tasted, but was a yummy dinner nonetheless. I used only eggplant, tofu and tomato. . .then threw in some pencil thin asparagus as the side dish. Here's my input. . .I everything marinate for about 30 minutes but the flavors really only absorbed well into the eggplant. I also added about 1/2 tsp of lavender honey and used basil in place of the mint - then let the marinade sit for about an hour before using it (it smelled amazing). That said, if you "stack" the eggplant on the bottom, then the tofu, then the tomato on top, the flavors came together really well. Oh, and I gave it all a few sprays of Braggs to boost the flavors. Next time I will definitely let it marinate longer.