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Vegetable Tofu Salad




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




� 1 Pkg (350 g) extra-firm tofu

� 2 cups (500 mL) Cherry tomatoes

� 1 Sweet green pepper

� 2 Carrots

� 2 cups (500 mL) Small mushrooms


DRESSING:

� 1/3 cup (75 mL) Red wine vinegar

� 1/4cup (50 mL) Chopped fresh basil (or 2 tsp/10 mL dried)

� 1/4 cup (50 mL) Olive oil

� 1 Clove garlic, minced

� 1/4 tsp (1 mL) Dry mustard

� 1/4 tsp (1 mL) Each salt and pepper


Recipe



Dressing: In large bowl, whisk together vinegar, basil, oil, garlic, mustard, salt and pepper until combined.

Drain and pat tofu dry; cut into 1/2-Inch (1 cm) cubes. Add to dressing; let stand for 10 minutes.

Meanwhile, cut tomatoes in half. Cut green pepper in half lengthwise; seed and core. Cut in half crosswise; cut lengthwise into strips. Slice carrots. Add vegetables to bowl along with mushrooms; toss to coat.



More Information


Quick Pesto Pockets
Divide 1 lb (500 g) store-bought pizza dough into quarters. On floured baking sheet, pat out each to 7- x 3-inch (18 x 8 cm) oval. Spread each with 1 tbsp (15 mL) prepared pesto; bake in 400�F (200�C) oven for 15 minutes or until golden. Let cool. Split in half and fill with salad if desired.