Grilled Tofu and Vegetable Antipasto
Garlic plays a key role in this antipasto platter, which is great for entertaining.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 320 |
| pro | 11 g |
| total fat | 25 g |
| sat. fat | 3 g |
| carb | 17 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 448 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 21% |
| vit A | 14% |
| vit C | 163% |
| folate | 34% |
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1 pkg (425 g) firm tofu
4 portobello mushrooms (about 1 lb/500 g total)
4 green onions, trimmed
2 zucchini
1 each sweet red and yellow pepper
3 tbsp (50 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh basil
1/2 tsp (2 mL) each salt and pepper
Balsamic Vinaigrette:
3 tbsp (50 mL) extra-virgin olive oil
2 tbsp (25 mL) balsamic vinegar
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
Preparation:
Balsamic Vinaigrette: In small bowl, whisk together oil, vinegar, garlic, salt and pepper; set aside. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Drain tofu on paper towels; cut in half lengthwise and set aside.
Trim stems from mushrooms; place caps in large bowl. Trim green onions to 8-inch (20 cm) lengths; add to bowl. Cut zucchini in half lengthwise; add to bowl. Seed, core and cut red and yellow peppers into quarters; add to bowl.
In small bowl, whisk together oil, basil, salt and pepper; brush 1 tbsp (15 mL) over tofu. Add remainder to vegetables; toss to coat.
Place zucchini, red and yellow peppers, green onions and tofu on greased grill over medium-high heat; close lid and grill for 5 minutes. Turn vegetables and tofu. Add mushrooms; close lid and grill, turning mushrooms once, until vegetables are tender-crisp and tofu and mushrooms are browned, about 5 minutes longer.
Cut tofu into bite-size pieces; place on large platter. Cut zucchini diagonally into 1/2-inch (1 cm) thick slices; add to platter. Thinly slice mushrooms; add to platter. Arrange green onions and red and yellow peppers alongside. Drizzle with vinaigrette.
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