Grilled Tofu, Mushrooms and Vegetable Antipasto

Grilled Tofu, Mushrooms and Vegetable Antipasto

Health Rating
Prep Cook Ready in Servings
20 min 20 min 40 min 4
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Ingredients


2 tbsp Balsamic vinegar (for balsamic vinaigrette)
3/4 tsp Black pepper (1/4 for making balsamic vinaigrette)
1 tbsp Basil, fresh (chopped)
1 clove(s) Garlic (minced for balsamic vinaigrette)
6 tbsp Olive oil (3 tbsp for balsamic vinaigrette)
550 gm Portobello mushroom
3/4 tsp Salt (1/4 tsp for balsamic vinaigrette)
4 stalk(s) Green onion, scallion, ramp (trimmed)
1 medium pepper(s) Red bell pepper
1 package (1lb) Tofu, regular, extra firm
2 medium Zucchini

Instructions


To make Balsamic Vinaigrette: In small bowl, whisk together oil, vinegar, garlic, salt and pepper; set aside. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Drain tofu on paper towels; cut in half lengthwise and set aside.

Trim stems from mushrooms; place caps in large bowl. Trim green onions to 8-inch (20 cm) lengths; add to bowl. Cut zucchini in half lengthwise; add to bowl. Seed, core and cut red and yellow peppers into quarters; add to bowl.

In small bowl, whisk together oil, basil, salt and pepper; brush 1 tbsp (15 mL) over tofu. Add remainder to vegetables; toss to coat.

Place zucchini, yellow peppers, green onions and tofu on greased grill over medium-high heat; close lid and grill for 5 minutes. Turn vegetables and tofu. Add mushrooms; close lid and grill, turning mushrooms once, until vegetables are tender-crisp and tofu and mushrooms are browned, about 5 minutes longer.

Cut tofu into bite-size pieces; place on large platter. Cut zucchini diagonally into 1/2-inch (1 cm) thick slices; add to platter. Thinly slice mushrooms; add to platter. Arrange green onions and yellow peppers alongside. Drizzle with vinaigrette.

Nutrition Facts

Per Portion

Calories 410
Calories from fat 267
Calories from saturated fat 36
Total Fat 29.6 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 16.4 g
Cholesterol 0 mg
Sodium 491 mg
Potassium 1049 mg
Total Carbohydrate 15.1 g
Dietary Fiber 3.7 g
Sugars 9.4 g
Protein 20.8 g

Dietary servings

Per Portion


Meat Alternative 0.8
Vegetables 3.4

Energy sources


Pygal 15% 419.14330417 116.464248659 65% 395.316215139 281.402986371 20% 327.749642846 124.50203778 15% 65% 20% Carbohydrates Fat Protein
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