Tofu Pesto Antipasto Salad

By The Canadian Living Test Kitchen

17 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	329329 cal
pro	13 g13g pro
total fat	26 g26g total fat
sat. fat	5 g5g sat. fat
carb	17 g17g carb
fibre	7 g7g fibre
chol	9 mg9mg chol
sodium	551 mg551mg sodium
% RDI:	-
calcium	1818 calcium
iron	3333 iron
vit A	1919 vit A
vit C	9292 vit C
folate	4545 folate

More great recipes from this menu:

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.

Ingredients

1 1pkg (454 g) pkg (454 g)medium-firm tofu, drained
1/2 cup crumbled feta cheese 1/2 1/2cup cupcrumbled feta cheese
1/2 cup chopped fresh parsley 1/2 1/2cup cupchopped fresh parsley
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , thinly sliced1 1oniononions, thinly sliced
2 cloves garlic , minced2 2cloves garlic, minced
1 sweet red pepper , thinly sliced1 1sweet red peppersweet red peppers, thinly sliced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 1can artichoke hearts, drained and quartered
4 4cups cupsquartered mushrooms, (about 12oz/375 g)
1-1/2 cups cherry tomatoes , quartered1-1/2 1-1/2cups cupscherry tomatocherry tomatoes, quartered
1/4 cup pine nuts , toasted1/4 1/4cup cuppine nutpine nuts or almonds, toasted
Pesto Dressing:
2 cups packed fresh basil 2 2cups cupspacked fresh basil
1/3 cup white wine vinegar 1/3 1/3cup cupwhite wine vinegar
1/4 cup pine nuts , toasted1/4 1/4cup cuppine nutpine nuts, toasted
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

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.

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