Vegetable Tofu Salad & Quick Pesto Pockets

Vegetable Tofu Salad & Quick Pesto Pockets Author: Canadian Living Credits: Vegetable Tofu Salad & Quick Pesto Pockets

Serve with: Quick Pesto Pockets — Finish with: Watermelon Wedges.

  • Portion size 4 servings

Ingredients

  • 1 pkg extra-firm tofu
  • 2 cups cherry tomatoes
  • 1 sweet green pepper
  • 2 carrots
  • 2 cups small mushrooms
Dressing:
  • 1/3 cup red wine vinegar
  • 1/4 cup chopped fresh basil (or 2 tsp/10 mL dried)
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon each salt and pepper

Method

Dressing: In large bowl, whisk together vinegar, basil, oil, garlic, mustard, salt and pepper until combined.

Drain and pat tofu dry; cut into 1/2-Inch (1 cm) cubes. Add to dressing; let stand for 10 minutes.

Meanwhile, cut tomatoes in half. Cut green pepper in half lengthwise; seed and core. Cut in half crosswise; cut lengthwise into strips. Slice carrots. Add vegetables to bowl along with mushrooms; toss to coat.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 174 mg
  • Protein 11 g
  • Calories 250.0
  • Total fat 19 g
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 119.0
  • Vitamin C 73.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetable Tofu Salad & Quick Pesto Pockets

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