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Tofu Anti-Pasto

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Submitted by jbrugman

YIELD

8 servings

PREP

15 min

COOK

?

READY

45 min

Ingredients

79
CUP ML BLACK OLIVES
pitted *
1 237
CUP ML MUSHROOMS
quartered *
1 237
CUP ML CELERY
sliced
1 ½ 355
CUPS ML TOMATOES
diced
1 1
EACH EACH SWEET RED BELL PEPPERS
julienned
1 1
EACH EACH SWEET YELLOW BELL PEPPERS
julienne
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
1 ½ 355
CUPS ML TOFU
diced
1 1
CLOVE CLOVE GARLIC
chopped
1 ½ 7.5
TEASPOONS ML OREGANO
2 3E+1
TABLESPOONS ML BALSAMIC VINEGAR
¼ 59
CUP ML OLIVE OIL
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Combine the vegetables and tofu in a large mixing or salad bowl.

Add the rest of the ingredients and mix gently to combine.

Marinate at room temperature for 30 minutes.

Check the seasoning before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 117 69% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 19% Vitamin C 112%
Calcium 18% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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