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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2003
MethodCut 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.
Nutritional facts Per each of 6 servings: about
- Sodium 551 mg
- Protein 13 g
- Calories 329.0
- Total fat 26 g
- Cholesterol 9 mg
- Saturated fat 5 g
- Total carbohydrate 17 g
- Iron 33.0
- Folate 45.0
- Calcium 18.0
- Vitamin A 19.0
- Vitamin C 92.0