Tofu anti-pasto
8 servings
Ingredients
| Quantity | 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 |
| Salt & pepper, to taste | ||
Directions
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