1 pkg.(340g) Green Giant* frozen Cauliflower Medley Riced Veggies
1 pkg. (250 g) plain tempeh
2 tbsp. (30 mL) olive oil
1 tbsp. (15 mL) oregano, chopped
1 tbsp. (15 mL) rosemary, chopped
1 tbsp. (15mL) shallot, minced
3 tbsp. (45 mL) apple cider vinegar
1 pkg. (300g) soft tofu, drained from liquid
2 tbsp. (30 mL) fresh dill
3 tbsp. (45 mL) lemon juice
1 garlic clove
¼ tsp. (1 mL) salt
½ tsp. (2.5 mL) pepper
6 cocktail tomatoes on the vine
4 eggplant rounds, ¼ inch thick
2 baby cucumbers
To make marinade: In a medium sized bowl, whisk together olive oil, oregano, rosemary, shallots, vinegar and ¼ tsp. (1 mL) of pepper. Slice tempeh into 8 strips and gently toss with marinade. Set aside until ready to grill.
To make tzatziki: In a small food processer puree tofu, dill, 2 tbsp. (30 mL) lemon juice, garlic, salt and ¼ tsp. (1 mL) of pepper. Transfer to a small bowl. Finely dice one baby cucumber and stir into mixture. Set aside until ready to serve.
Heat grill pan on medium high. Grill tomatoes and eggplant slices for 5- 8 minutes, rotating as you grill. Remove from grill. Season eggplant with salt and pepper and a squeeze lemon juice, roughly 1 tbsp. (15 mL). Slice tomatoes in half and quarter eggplant slices.
Grill tempeh slices 2 minutes each side. Remove from grill. Brush cooked vegetables and tempeh with any remaining marinade.
Heat a large skillet on medium high heat and cook riced cauliflower according to package instructions.
Divide riced cauliflower between two plates. Top each plate with eggplant quarters, tomatoes, and tempeh. Slice second cucumber and place in amongst other veggies. Serve with a dollop of tzatziki and garnish with dill and a lemon wedge.
Tip: Tzatziki can be stored up to a week in the refrigerator.