Grilled Tofu and Vegetable Antipasto

Tested Till Perfect

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%
    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.

Additional Information

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