Summer Vegetable Stacks With Gremolata

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1 16-oz. pkg. extra-firm tofu, frozen, thawed, drained, and patted dry

1 medium eggplant (1/2 lb.), halved and cut lengthwise into 1/4-inch-thick slices

2 yellow squash (1/2 lb.), cut lengthwise into 1/4-inch-thick slices

2 Tbs. olive oil

1/2 cup chopped parsley

1/4 cup lemon juice

6 cloves garlic, peeled

2 Tbs. grated lemon zest

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