Ingredients
1 package (14 ounces) firm tofu
3 tablespoons olive oil, plus more for grilling
4 teaspoons lemon juice, plus wedges for serving
1/4 cup chopped fresh parsley
Salt and pepper
2 medium zucchini, cut into 1/2-inch slices on the diagonal
1 small eggplant, cut into 1/2-inch rounds
Preparation
Line a plate with paper towels or a clean kitchen towel. Place tofu on towels and top with another plate; weigh down with canned goods or a heavy skillet. Refrigerate 2 hours (or up to 8 hours). Cut crosswise into 8 slices.
Whisk together oil, lemon juice, and parsley; season with salt and pepper. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Brush both sides of tofu, zucchini, and eggplant with oil and season with salt and pepper. Grill until cooked through, about 3 minutes per side, working in batches if necessary.
To assemble, lay an eggplant slice on each plate, then top with tofu and zucchini; repeat. Drizzle each stack with dressing and serve with lemon wedges.
