Tofu anti-pasto

Yield: 8 servings

Measure Ingredient
⅓ cup Black olives, pitted
1 cup Mushrooms, quartered
1 cup Celery, sliced
1½ cup Tomatoes, diced
1 each Red bell pepper, julienned
1 each Yellow bell pepper, julienne
2 eaches Green onions, sliced thinly
1½ cup Tofu, diced
1 each Garlic clove, chopped
1½ teaspoon Oregano
2 tablespoons Balsamic vinegar
¼ cup Olive oil
\N \N Salt & pepper, to taste

Combine the vegetables & tofu in a large mixing or salad bowl. Add the rest of the ingredients & mix gently to combine. Marinate at room temperature for 30 minutes. Check the seasoning before serving.

"Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers Marketing Board"

Submitted By MARK SATTERLY On 05-30-95

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