Grilled Tofu and Vegetable Antipasto Grilled Tofu and Vegetable Antipasto

Author: Canadian Living

This meatless appetizer takes its flavour cues from the always-popular antipasto platters that are prized in Italy. Serve with crusty bread to soak up the delicious dressing.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2012


Balsamic Vinaigrette:


Balsamic Vinaigrette: Mix together oil, vinegar, garlic, salt and pepper. Set aside.

Drain tofu on paper towels; cut in half lengthwise. Trim stems off mushrooms; place caps in large bowl along with green onions, zucchini and red and yellow peppers.

Whisk together oil, basil, salt and pepper; brush 1 tbsp over tofu. Add remainder to vegetables; toss to coat.

Grill zucchini, red and yellow peppers, green onions and tofu, covered, on greased grill over medium-high heat for 5 minutes. Turn vegetables and tofu; add mushrooms to grill. Grill, covered and turning mushrooms once, until vegetables are tender-crisp and tofu and mushrooms are browned, about 5 minutes.

Cut tofu into bite-size pieces; place on large platter. Cut zucchini diagonally into 1/2-inch (1 cm) thick slices; add to platter. Thinly slice mushrooms; add to platter. Arrange green onions and red and yellow peppers alongside. Drizzle with balsamic vinaigrette.

Nutritional facts Per serving: about

  • Sodium 448 mg
  • Protein 11 g
  • Calories 320.0
  • Total fat 25 g
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g


  • Iron 21.0
  • Folate 34.0
  • Calcium 19.0
  • Vitamin A 14.0
  • Vitamin C 163.0
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Grilled Tofu and Vegetable Antipasto