Tofu Anti-pasto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Salads, Tofu, Vegetarian | 8 | Servings |
INGREDIENTS
| 1/3 | c | Black olives, pitted |
| 1 | c | Mushrooms, quartered |
| 1 | c | Celery, sliced |
| 1 1/2 | c | Tomatoes, diced |
| 1 | Red bell pepper, julienned | |
| 1 | Yellow bell pepper, julienne | |
| 2 | Green onions, sliced thinly | |
| 1 1/2 | c | Tofu, diced |
| 1 | Garlic clove, chopped | |
| 1 1/2 | t | Oregano |
| 2 | T | Balsamic vinegar |
| 1/4 | c | Olive oil |
| Salt & pepper, to taste |
INSTRUCTIONS
Combine the vegetables & tofu in a large mixing or salad bowl. Add the rest of the ingredients & mix gently to combine. Marinate at room temperature for 30 minutes. Check the seasoning before serving. "Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers Marketing Board" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 65.9mg
Potassium: 254.7mg
Carbohydrates: 6g
Fiber: 1.7g
Sugar: 2.9g
Protein: 1.3g