Tofu Pesto Antipasto Salad

Author: Canadian Living

Serve this pretty layered salad with crusty bread for a light evening meal. If you're pressed for time or can't find fresh basil, substitute 1 cup (250 mL) prepared pesto whisked with 1/3 cup (75 mL) white wine vinegar for the pesto dressing.

  • Portion size 6 servings

Ingredients

  • 1 pkg (454 g) medium-firm tofu drained
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons vegetable oil
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 1 sweet red pepper thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can artichoke hearts drained and quartered
  • 4 cups quartered mushrooms (about 12oz/375 g)
  • 1 1/2 cup cherry tomato quartered
  • 1/4 cup pine nut toasted
  • 1/4 cup almond toasted
Pesto Dressing:
  • 2 cups packed fresh basil
  • 1/3 cup white wine vinegar
  • 1/4 cup pine nut toasted
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Cut tofu into 1/2-inch (1 cm) cubes; let drain in colander for 15 minutes. Transfer to small bowl; toss with feta and parsley.

Meanwhile, in nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, garlic, red pepper and 1/4 tsp (1 mL) each of the salt and pepper, stirring occasionally, until onion is softened, about 4 minutes.

Transfer to 8-inch (2 L) square glass or other shallow glass baking dish; add artichokes and tofu mixture. Set aside.

In same skillet, heat remaining oil over medium heat; cook mushrooms and remaining salt and pepper, stirring frequently, until liquid is evaporated, about 5 minutes. Let cool.

Pesto Dressing: In blender or food processor, purée together basil, vinegar, pine nuts, oil, garlic, salt and pepper until smooth. Spread half over tofu mixture.

Sprinkle with mushroom mixture. Spread with remaining dressing. Cover with plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 1 day.)

Sprinkle with tomatoes and pine nuts.

Nutritional facts Per each of 6 servings: about

  • Sodium 551 mg
  • Protein 13 g
  • Calories 329.0
  • Total fat 26 g
  • Cholesterol 9 mg
  • Saturated fat 5 g
  • Total carbohydrate 17 g

%RDI

  • Iron 33.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 92.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tofu Pesto Antipasto Salad

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