Vegetable Tofu Salad & Quick Pesto Pockets
Serve with: Quick Pesto Pockets — Finish with: Watermelon Wedges.
Servings: 4
Ingredients:
Vegetable Tofu Salad & Quick Pesto Pockets
Photography by Michael Kohn
| Nutritional Info | |
| Per serving: about | - |
| cal | 250 |
| pro | 11 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 14 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 174 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 20% |
| vit A | 119% |
| vit C | 73% |
| folate | 24% |
Suggested Recipes
Preparation:
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.
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Additional Information
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Quick Pesto Pockets
Divide 1 lb (500 g) store-bought pizza dough into quarters. On floured baking sheet, pat out each to 7- x 3-inch (18 x 8 cm) oval. Spread each with 1 tbsp (15 mL) prepared pesto; bake in 400°F (200°C) oven for 15 minutes or until golden. Let cool. Split in half and fill with salad if desired.
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