Tofu Anti-Pasto
Yield
8 servingsPrep
15 minCook
?Ready
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
black olives
pitted |
*
|
| 1 | cup |
mushrooms
quartered |
*
|
| 1 | cup |
celery
sliced |
|
| 1 ½ | cups |
tomatoes
diced |
|
| 1 | each |
sweet red bell peppers
julienned |
|
| 1 | each |
sweet yellow bell peppers
julienne |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 ½ | cups |
tofu
diced |
|
| 1 | clove |
garlic
chopped |
|
| 1 ½ | teaspoons |
oregano
|
|
| 2 | tablespoons |
balsamic vinegar
|
|
| ¼ | cup |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
black olives
pitted |
*
|
| 237 | ml |
mushrooms
quartered |
*
|
| 237 | ml |
celery
sliced |
|
| 355 | ml |
tomatoes
diced |
|
| 1 | each |
sweet red bell peppers
julienned |
|
| 1 | each |
sweet yellow bell peppers
julienne |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 355 | ml |
tofu
diced |
|
| 1 | clove |
garlic
chopped |
|
| 7.5 | ml |
oregano
|
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 59 | ml |
olive oil
|
|
| 1 | 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.
