Recipe: Vegetable and Tofu Antipasti

Vegetable and Tofu Antipasti

Serves 6

FOR THE DRESSING:

¼ cup red wine vinegar

1 tablespoon minced garlic

¼ cup extra virgin olive oil

Salt to taste

Freshly ground pepper

1 tablespoon chopped basil

2 teaspoon chopped oregano

FOR THE MUSHROOMS AND TOFU:

¼ cup olive oil

¼ cup balsamic vinegar

1 tablespoon minced garlic

1 tablespoon chopped basil

1 teaspoon sea salt

1 teaspoon freshly ground pepper

2 portobello mushrooms, stem and gills removed

1 pound firm tofu, drained, sliced into ½-inch pieces

FOR THE SALAD:

1 each red, yellow and green pepper, roasted and julienned

1 bunch asparagus, blanched and cut into 1-inch pieces

1 large red onion, julienned

½ cup sun-dried tomatoes, soaked in warm water and halved

¼ cup kalamata olives, pitted and cut in half

¼ cup pepperoncini, seeded and cut in half

2 tablespoons basil chiffonade

1 tablespoon whole capers

1 tablespoon minced garlic

½ tablespoon chopped oregano

1. For the dressing: Put the vinegar and garlic in a bowl. Add the olive oil slowly while whisking. Whisk in the salt and pepper, fold in the herbs, and set aside.

2. For the marinated mushrooms and tofu: Whisk together the olive oil, balsamic vinegar, garlic, basil,

sea salt and pepper in a shallow baking dish. Add the mushrooms and tofu to the marinade and toss to coat. Set aside for 30 minutes.

3. Preheat the broiler. Place the marinated mushrooms and tofu in an ovenproof pan and place under the broiler until the tofu begins to brown, about 15 minutes.

4. Remove the tofu and mushrooms from the baking pan and place them in a large serving bowl. Add all the salad ingredients to the bowl with the mushrooms and tofu. Pour the dressing over the mixture and stir gently. Chill the salad before serving.

Per serving: 350 calories, 13 g protein, 16 g carbohydrates, 28 g total fat, 5 g saturated fat, 0 cholesterol, 730 mg sodium, 6 g fiber. Calories from fat: 71 percent.

— Staff analysis