Tofu Pesto Antipasto Salad
10 people added this to their Recipe Box
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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 329 |
| pro | 13 g |
| total fat | 26 g |
| sat. fat | 5 g |
| carb | 17 g |
| fibre | 7 g |
| chol | 9 mg |
| sodium | 551 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 33% |
| vit A | 19% |
| vit C | 92% |
| folate | 45% |
Suggested Recipes
-
1 pkg (454 g) medium-firm tofu, drained
1/2 cup (125 mL) crumbled feta cheese
1/2 cup (125 mL) chopped fresh parsley
2 tbsp (25 mL) vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 sweet red pepper, thinly sliced
1/2 tsp (2 mL) each salt and pepper
1 can (14 oz/398 mL) artichoke hearts, drained and quartered
4 cups (1 L) quartered mushrooms (about 12 oz/375 g)
1-1/2 cups (375 mL) cherry tomatoes, quartered
1/4 cup (50 mL) pine nuts or almonds, toasted
Pesto Dressing:
2 cups (500 mL) packed fresh basil
1/3 cup (75 mL) white wine vinegar
1/4 cup (50 mL) pine nuts, toasted
1/4 cup (50 mL) extra-virgin olive oil
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
Preparation:
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.
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.
Additional Information
- Substitution: Use 2 cups (500 mL) chopped fresh parsley plus 2 tsp (10 mL) dried basil for the fresh basil in the pesto dressing.
Source
Canadian Living Magazine: June 2003
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »