Greek tofu with grilled eggplant & zucchini with a lemon dill dressing

2 lbs tofu large drained and diced 

(Slice into 1/4" sliced and press between two boards)

4 eggplants peeled and cut into circles

1 large zucchini cut into circles 

Adobo seasoning 

1 can navy beans 

1/2 sweet onion minced

Parsley 

Oregano

Dill 

Rocket

1 lemon zested and juiced 

Olive oil 

Salt & pepper 

Grill:

Coat the eggplant and zucchini with a bit of olive oil and sprinkle with adobo powder. 

Place on hot grill - turn once and remove when they still hold shape but have softened. 

After they have cooled to touch medium dice the veg. 

dressing:

Add lemon, olive oil, dill, salt & pepper and a punch of sugar to a sealable jar and shake vigorously. Taste and adjust salt if needed. 

Salad: 

Add minced onion, parsley, dill, oregano, navy beans and grilled veg in a mixing bowl and add the dressing. Toss and enjoy.